Mrs. Wilson's new cookbook (revised) a complete collection of original recipes and useful household information ..

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MRS. WILSON'S NEW
COOK BOOK

(revised)

By
Mrs. W. H. (Betty Lyles) Wilson

A COM PUETE

Collection of Original Recipes

and Useful Household

Information

ILLUSTRATED

(FOURTH EDITION)

FOSTER & PARKES COMPANY

Nashville, Tennessee

1920

Copyrighted by

Mrs. W. H. (Betty Lyles) Wilson

1914

This little book I dedicate to my daughter, Mary, who
has inherited my love for the work. She began decorating
cakes at the age of three and since that time has been able
to make any flower without practice.

In offering my recipes to the public I give unreservedly
my highest and best knowledge of the art. 1 do not claim
originality for all of the recipes. My friends will recognize
their own contributions; but I can conscientiously recom-
mend them, having thoroughly tested their merits.

MRS. W. H. (BETTY LYLES) WILSON.

MARY WILSON DECORATING A CAKE,

Introductory Instructions.

Mark Twain says : "We eat to live and not live to eat."

The gospel of good cooking needs many evangelists. In
the outset I want to tell you its foundation stone. It is
this : to make real good things you must make them of real
good things.

Poor cooking can spoil the bfest material, but not even
the best cooking can make things that are initially bad,
good.

It cannot redeem soured fruit, wilted vegetables, stringy
blue meat, scrawny fowls nor milk and butter below grade.
Neither can it freshen aged eggs, lighten clammy flour nor
add one jot or tittle to third-rate flavoring.

This ought to go without saying, but I find people hug-
ging the idea that anything will do to cook, if you only
know how. This is .the point of wisdom— to buy and cook
only the best; not always the most expensive — sirloin and
porterhouse steaks are always high, but the same prime
animal that supplies these cuts supplies other less expen-
sive cuts of a good quality for their grade — ^always be sure
that whatever you get is the best. It is better to have good
bread than poor cake — you can never make good cake out
of stale eggs, inferior flour and bad butter; you can never
make good biscuit or light rolls out of clammy flour--so
you see the gospel of good buying precedes the gospel of
good cooking.

Econonly is a leading aim with me, therefore I warn all
housekeepers against the extravagance of buying unfit
things.

There is another point: The wisest of us cannot im-
prove on nature; the closer we keep to her actual flavors
the better food we serve. Of course we can combine "flavors,
thereby giving the species of variety.

Dish gravy or pan gravy well served cannot be improved
upon — this for roasts, of course. Broiled things — fish, mut-
ton and so on — need sauces rich and smooth, and as you

5

love your kind, let them never taste of the rancid fat, the
uncooked flour nor the milk that went into their making.

The fat we use in booking should be one of the most im-
portant considerations.

DISH-WASHING.

Collect all dishes, scraping and rinsing them well, and
pile all of a kind together near the dishpan.

Wipe the table to have a place to put clean dishes.

Rinse cups and dishes that have held milk, egg and
starchy foods in cold water before washing.

Soak utensils used for sugary substances in hot water.

Greasy dishes and those blackened should be wiped with
clean paper.

Have the dishpan half full of hot, soapy water; a rins-
ing pan at the left of dishpan.

Dish-towels and dish-cloths should be neatly hemmed,
and after each using should be washed and hung in the air
and sun to dry.

Do not waste soap by leaving it in the water.

Wash dishes in the following order : Glass, silver, cups,
saucers, plates, larger dishes and platters; last, tin and
cooking utensils.

Steel knives, forks and pans should be scoured, rub-
bing with a cork.

The cogs of a Dover egg beater should not be put in
water; wipe with a damp cloth. Wooden or bone handles
of knives or forks should not be. put in water.

Change dish water before it becomes cold or greasy.

When all dishes are washed and wiped with clean hands,
put them in their proper places.

Wash the dishpan, soap dish and sink in hot, soapy
water.

Hot water poured down the drip pipe of ice box will
keep it sweet.

Cleaning Spinach. Adding a little salt to first water
will remove grit.

Salt. To keep it dry put shaker in covered jelly glass.

A raw potato cut in half will take away the burnt taste
of vegetables or soup.

Spice in a tea ball for flavoring is much better than in
a muslin bag.

C

HINTS TO THE HOUSEKEEPERS.

Clean up the kitchen as you go along. Wash and dry
all utensils as soon as you are through using them. The
dishes that must be left, stack in a large enamel bucket,
either in cold or warm water. The bucket takes up less
room and dishes are better covered with water.

Never put greasy spoons, knives or forks around on
stove or table; have saucer to lay them in.

All dough and egg dishes must be soaked in cold water,
as hot water cooks the egg or flour on them.

Save all the paper bags that come to you for putting
over fruit jars.

Light bread, cracker dust and biscuit for bread crumbs.
Light bread is preferable. Let stand in warmer or oven
until dry and grind. Keep in closed glass jars.

Eggs for crumbing are beaten enough to mix yolks
and whites well and add water or milk, two tablespoons of
liquid to each egg.

Larding is drawing small pieces of salt pork through
the surface of lean meat. Trussing is shaping fowls for
baking or boiling.

Boning is freeing the flesh from the bone, leaving meat
whole.

Never add all the sugar to eggs at one time; it should
be put in a little set a time.

To whip cream, put pan over another pan filled with
crushed ice.

Always dip molds in ice water before putting in jelly.

Orange peeling burned on stove for disagreeable odors.

Kerosene will surely drive away ants. ' Brush around
rollers of refrigerators and kitchen furniture with the
kerosene.

Save lemon rinds for boiling with cup-towels. It cleans
and whitens them, also removes any discoloration from
cooking vessels.

SUGGESTIONS.

Never take time to grate chocolate. Put the desired
quantity in a granite or porcelain saucepan and set in a
vessel of hot water until melted.

To prevent eggs from breaking : When boiling eggs the
white often comes through the shell and spoils the taste of
the egg. This may be prevented if a tablespoon of salt is
added to water before boiling.

Removing stains from aluminum: Discolorations of
aluminum utensils may be removed by using four table-
spoons of oxalic acid crystals in a gallon of water, boiling
.not more than five minutes. Before using, wash with clean
hot water and soap.

When cooking very sour fruit, such as cherries or cran-
berries, if you add a little salt to each quart it will take
only about half as much sugar.

When cutting fresh bread, dip knife in hot water.

If grease is spilled on kitchen floor, cold water should
be poured on immediately. The water will harden grease
and prevent it from soaking into floor. It may then be
scraped up with knife.

To prevent flies from entering a house, brush screen
doors with kerosene.

Sprinkle the cellar often with chloride of lime and it will
be kept free from rats.

Never keep bread and cake in same box, as the cake
loses its flavor and tastes like bread. To keep cake fresh
keep a small apple in cake box.

To thicken sweet sauce mix flour or cornstarch with
sugar dry to prevent lumping.

FRENCH WORDS IN COOKING.

Au gratin: Dishes prepared with sauce and crumbs and
baked.

Bisque: A white soup made of shell fish.

To Blanch: To place any article on fire till it boils
then plunge in cold water. To remove the skin by immers-
ing in boiling water.

Consomme: Clear soup or bouillon boiled down very
rich.

Croustades: Fried forms of bread to serve minces or
other meats upon.

Entree: A small dish usually served between the
courses at dinner.

8

Fondant: Sugar boiled and beaten to a creamy paste.

Ragout: A rich, brown stew with mushrooms and
vegetables, etc.

Rissole: Rich mince of meat or fish rolled in thin pas-
try and fried.

Roux : A cooked mixture of butter and flour for thick-
ening soups and stews.

Souffle: A very light, much whipped up pudding or
omelet.

Timbale: A sort of pie in a mold.

To test fat, when it begins to smoke drop in slices of
Irish potato; when it sinks it is not hot enough; when it
does not sink at all but browns in a minute the fat is ready
for crumbed articles, such as croquettes. It can be clarified
with raw pieces of potato. Heat the fat gradually until
the potato browns.

Boiling is allowing the article to be cooked in water
after it has reached the boiling point.

Steaming is cooking by exposing the food to steam.

Stewing is boiling the food in a small quantity of water.

Baking is cooking food inside the oven.

Broiling is quickly searing or browning the food before
the cooking begins in order to shut in the juices.

Fricaseeing is sauting food, then stewing.

Sauting is frying in a small quantity of fat, cooking
food on one side and then on the other.

Frying is cooking food by immersing in hot fat.

1 level teaspoon baking powder to 1 level cup of flour.

1 level teaspoon cream of tartar to 1 cup of flour.

1/2 teaspoon of soda to 1 cup of flour.

1 teaspoon of soda to 1 cup of molasses.

2 heaping tablespoons of cornstarch to 1 qt. of milk.
114 oz. gelatin to 1 qt. of liquid.

WEIGHTS AND MEASURES.

All measurements, level full. One egg weighs 2 ounces ;
six whites, 6 ounces.
2 cups lard make 1 pound.
2 cups butter make 1 pound.
4 cups pastry flour make 1 pound.

9

3% cups entire wheat flour make 1 pound.
414 cups Graham flour make 1 pound.
4 1-3 cups coffee make 1 pound.
2 2-3 cups cornmeal make 1 pound.
4 1-3 cups coee make 1 pound.
- 2 cups granulated sugar make 1 pound.
2 2-3 cups powdered sugar make 1 pound.
3V^ cups confectioner's sugar make 1 pound.
2 2-3 cups brown sugar make 1 pound.
2 cups chopped meat make 1 pound.
1% cups rice make 1 pound.
2 cups rasins (packed) make 1 pound.
214 cups currants make 1 pound.
2 cups stale bread crumbs make 1 pound.
8 large eggs make 1 pound.

2 teaspoons butter make 1 ounce.
4 teaspoons flour make 1 ounce.

6 tablespoons baking powder make half ounce.

3 teaspoons make one tablespoon.
14 tablespoons liquid make 1 cup.

16 tablespoons dry ingredients make 1 cup.

» BOILED SUGARS FOR CONFECTIONS

Eleven tests are considered for boiling:

Small thread 215° F.

Large thread 217° F.

Pearl 220° F.

Large pearl 222° F.

The blow 230° F.

The feather 232° F.

Soft ball 238° F.

Hard ball 248° F.

Small crack 290° F.

Crack 310° F.

Caramel stage 350° F.

10

CEREALS.

Add cereals slowly to boiling salted water. See that
the water does not stop boiling. Boil 10 minutes to break
the cellulose. Cook over hot water from 1 to 4 hours.
Some require even longer. Fireless cooker is the best way
to cook breakfast oats. If eaten with nuts, dates, figs,
etc., cereals are masticated and the food value improved.

OATMEAL AND CRACKED WHEAT.

Have 3 cups water boiling. Pour into this slowly so as
not to stop motion of water 1 cup oatmeal, 1 teaspoon salt.
Cook for 15 minutes, and then put over steam and let cook
slowly for 3 or 4 hours.

For fireless cooker, put on .fire and while cooking heat
stone, put in cooker and let remain all night. It will be
delicious for breakfast.

FARINA.

1 cup farina. 4 cups liquid.

Cook half hour. Serve with cream and sugar.

CORNMEAL MU^H.

4 cups boiling water. 1 teaspoon salt.

1 cup commeal.

Boil 10 minutes, stirring constantly, then longer in

double boiler.

STEAMED RICE.

2 cups boiling water. 1 cup rice.
2 teaspoons salt.

Pick and wash well. Put rice and water into vessel,

cook until rice is soft, about one hour.

HOMINY.
Three cups liquid to one cup hominy. Cook slowly tor
several hours.

GRITS.

Wash and pick carefully.

2 cups grits. Salt to taste.

3 cups water.

Cook in boiling water for 1 hour.

■\
11

EGGS.

BOILED EGGS.

Boil 25 to 30 minutes.

Hard cooked eggs.

1 pt. boiling water to an egg.

Put egg carefully in boiling water, cover and let stand
on back of range 45 minutes. If soft cooked allow six
minutes.

POACHED EGGS.

Break one egg at a time in a shallow sauce pan of hot
salted water, allowing one teaspoonful of salt to a pint of
water. Cook until the white is firm. Lift out carefully
with skeleton spoon, sprinkle with pepper and salt and a
bit of butter on each egg. Serve in warm platter. Eggs
must be very fresh to poach nicely.

SCRAMBLED EGGS NO. 1.

Put two tablespoons butter in sauce pan. Break six
eggs into a bowl. When butter has melted pour in the
eggs. Stir from bottom and cook until eggs are creamy.
Season with salt and pepper.

SCRAMBLED EGGS NO. 2.

Break 4 eggs into bowl, 1 spoon butter, i/^ cup rich milk
or water, salt and pepper. Beat eggs, add liquid and sea-
soning. Turn into hot saucepan with the butter melted.
Stir until set. Serve on platter or on toast. Any chopped
cold meat may be added to this before cooking, or served
with it when ready for table.

SHIRRED EGGS.

Butter shirred egg dishes. Break one or two eggs in
each dish, sprinkle with salt and pepper. Run in oven to
cook. When nearly cooked put a small piece of butter on
each egg. Serve in the dished in which they are cooked.

M2

SAUTED EGGS.

Put tablespoon butter in sauce pan, when melted break
one egg at a time. Don't let butter brown. If eggs are to
be cooked on both sides turn with spatula and cook through.
Nice to serve with boiled ham or bacon. If to be served
this way cook meat first and keep on warm platter. Cook
eggs in same pan in drippings from the meat.

EGG NESTS.

Have ready pretty rounds of buttered toast, one egg
for each piece of toast. Separate eggs carefully, keeping
yolks in shape and each in a small butter plate. Beat whites
stiff with pinch of salt. Pile on bread to form nest, leav-
ing a place in center for the yolks. Slide this into the nest
of white. Season with a bit of butter, pepper and salt.
Cook in oven until set. Serve on individual plates gar-
nished with parsley. Crisp bacon is nice to serve with this.

BAKED EGGS NO. 1.

There are pretty shapes on the market now for eggs.
Some heart, round, and some are fluted. If you haven't
the shapes, break the eggs into the fluted muffin rings,
brushing each with melted butter. Run in oven and cook
to the consistency desired. Place on toast cut to fit the
shape of egg. Garnish with crisp pieces of bacon and a
sprig of water cress. It would be nice to put spoon of
cream sauce on each egg.

BAKED EGGS NO. 2.

Break one half doz. eggs into baking dish, sprinkle with
cheese. Pour over .them 1 cup cream sauce, sprinkle top
with buttered bread crumbs, sprinkle again with cheese and
cook twenty minutes.

" CODDLED EGGS.

Good for children and - sick people.

Break one egg into porcelain cup. Pour over this enough
boiling water to cover well. j'Let stand covered until white
is set. Drain off water and>serve seasoned to taste — in
cup or slide on buttered toasted squares of bread.

DAISY EGGS.

Separate the whites and yolks of 6 hard boiled eggs.
Save the whites of 2 to cut into strips for daisies. Make
1 pint of white sauce. Have 1 cup of fresh buttered bread
crumbs ready. While warm run whites through ricer, and
then yolks, keep separate. Add whites to sauce, put alter-
nate layers of sauce, yolks, and sprinkle with crumbs. Cover
the top with crumbs, yolks and bits of butter. With strips
of white form daisies with yellow for centers. Run into
stove and let season for 10 or 15 minutes. It will be best
to decorate after taken from stove.

These can be made in ramekins with daisy on top of
each one. When ready to serve garnish with parsley and
serve on plate with narrow strips of bread toasted. Good
with fish or can be used as entree.

These same eggs may be used for breakfast on toast.
Put sauce on bread and sprinkle yolks on top.

DRESSED EGGS.

Cut hard boiled eggs in halves, remove yolk — season
with salt, pepper, a little made mustard, grated onion to
taste. Celery salt is also nice. Roll in balls and put back
into the halves of whites.

Nice for picnic lunch, twisted in tissue or wax paper.
A pretty dish served on lettuce.

Season yolks highly in same way, press back into whites
to form an egg. Roll this in ground ham mixed with an
egg and bread crumbs. Form as croquette and fry in fat.

HARD BOILED EGGS WITH WHITE SAUCE.
Hard boiled eggs. Peel carefully and cut in halves.
Have ready 1 pint of white sauce. Cover the eggs in bak-
ing dish with white sauce seasoned highly — a little grated
onion if liked — grated cheese may be sprinkled over top.
Run in stove to season.

CREOLE EGGS.

Cook eggs as above — ^run through ricer and put alter-
nate layers of egg and Creole sauce. Sprinkle top with
buttered bread crumbs and bake brown in stove.

Hard cooked eggs are nice served whole with hot Creole
sauce. Garnish dish with parsley.

CREOLE SAUCE.

1 can tomato soup. 1 stick celery if desired.

1 green pepper. 1 tablespoon flour.
1/2 small onion. ~ 2 tablespoons butter.

Put butter in hot spider, add onion, when brown add
flour and pepper, then soup. Cook until thick. Season
highly with salt and pepper. It is best to let pepper stand
in boiling water ten minutes to soften before cutting fine.

POACHED EGGS WITH CELERY.

2 cups celery. 4 pieces toasted bread.

4 eggs. 1 cup cream sauce.

Cut celery in half -inch pieces, cook until tender in salted
water. Have toast ready, dip in hot, salted water or milk
for an instant, spread lightly with butter, while eggs are
cooking. Drain celery, put into white sauce, spread on
bread and put an egg on top of each piece. (Have a little
salt in the water or milk in which the bread is dipped.)

PUFFY OMELET.

4 eggs, beaten separately. 1 tablespoon butter.

2 tablespoons water. Salt and pepper to taste.

Beat yolks light, add water and seasoning. (A pinch
of baking powder added to yolks will keep omelet from
falling.) Fold this into the well-beaten whites. Have but-
ter melted in sauce pan. Run into hot oven, cook until
eggs are set. Grated cheese can be sprinkled between
when folded for platter. Always cut edges when ready to
fold. This omelet may be served in a variety of ways.
Minced bacon can be put between folds, garnished with
parsley and thin slices of ham.

Mushrooms can be used for garnish, also oysters. Maca-
roni in short pieces may be served around omelet with to^
mato sauce.

EGG SOUFFLE.

1 pt. milk. 1 tablespoon butter.

1 kitchen spoon flour.

Cream butter and flour and put in milk, cook until thick.
When cool, add beaten yolks of 5 eggs, then add well beaten
whites ; cook inside stove in pan of water.

15

FRENCH OMELET.

3 eggs. 1 tablespoon butter.

1 teaspoon lemon juice. 1 scant teaspoon sugar.

3 tablespoons water. Dash salt.

Beat yolks very light, add liquid and seasoning. Fold
into well beaten whites. Put butter into saucepan, brush
sides with butter also. Cook slowly until brown, moving
pan all the time. Cut edge with knife when ready to fold.
Serve on oblong dish garnished with parsley and small sau-
sage balls.

EGGS AND BACON WITH CREAM SAUCE.

French Style.

6 slices of bacon. 1 tablespoon butter.

1 cup milk. 1/2 teaspoon flour.

6 hard-boiled eggs. Dash of cayenne.

Make sauce with butter, milk and flour. Cook bacon
crisp, cut eggs in half, pour sauce over just before serving.

COCKTAILS.

Cocktails are served at the beginning of a dinner or
luncheon. They are usually made by combining two kinds
of fruits or meat and vegetables. The fruit cocktails are
served in the fruit pieces — sometimes with a little grape
juice over fruit.

Meat cocktails are served in sauces to suit the taste.
Sauces are on sale already prepared.

OYSTER COCKTAIL.

One-half dozen blue points in cocktail glasses, sur-
rounded with ice. Pour over each 3 tablespoons tomato
catsup, 1 tablespoon lemon juice, 1 tablespoon strained to-
mato juice, y2 teaspoon Worcestershire sauce, 1 drop ta-
basco.

Mushroom and sweetbread served in tomato cocktail
sauce.

Crab meat served in same way.

Lobster in tomato sauce with slice of lemon.

16

FRUIT COCKTAILS.
1 qt. strawberries. 1 qt. sugar.

Wash and cap berries, sprinkled over sugar, let stand
an hour; mash fine, put in cocktail glasses, serve with one
spoon pineapple sherbet colored green.

Cut balls from melon with vegetable scoop. Fill half
cantaloupe, cut in points.

Pink raspberries in claret syrup.

Grapefruit in small pieces with maraschino cherries and
sirup. A little sherry makes it better.

SUGGESTIONS FOR FIRST COURSE.

Large strawberries stuffed with little strips of pine-
apple. Cut with sharp knife a cavity in the stem end of
a large berry. Put in the pineapple and roll in coarse granu-
lated sugar. Place 6 or 7 on pretty curly lettuce and serve.

Green grapes served in tiny baskets lined with grape
leaves.

One ring pineapple served on lettuce leaf with grapes
or cherries in center.

Stuff olives with Neufchatel cheese, put on small rounds
of toasted bread and lay the red pimento taken from cavity
around as a border.

Orange basket filled with meat of orange and some other
fruit.

Sherbet with strawberry sauce.

Pears frozen in can — slice and serve with raspberry
sauce.

17
(2)

SOUPS.

Soups are divided into two classes — soups with stock
and soups without stock.

Beef is usually the foundation of brown stock. Bits
of ham, bacon and veal can be used, also the bones of fowls.
Meat, bone and fat make good stock.

White stock is made from chicken, fish or any light
colored meat. The meat must be taken from the bone, let
stand in cold water, heat slowly, and when it reaches the
simmering point, let stay there for several hours, never
allowing it to boil.

Use white of eggs to clarify stock, one egg to one quart.
Let heat with stock and stand on stove ten minutes before
straining.

BROWN STOCK.

3 pounds meat.

2 quarts cold water.

3 pepper corns.

3 cloves.

1 bay leaf.

1 teaspoon thyme.

1 sprig parsley.

1 pt. chopped vegetables,

1 teaspoon salt.

Cut meat in small pieces. Let stand in the cold water
one hour, in the kettle ready for cooking. Take out a few
pieces of the meat, put on spider with melted butter or
fat from meat and let brown. Add to the above and let
simmer four hours. Add seasonings and vegetables and let
simmer another hour. When cold the grease v/iU rise to
the surface ; take off when ready for use. The stock forms
a jelly-like substance.

WHITE STOCK.

1 large chicken. 2 qts. water.

1 teaspoon salt. V^ cup celery, chopped fine.

1 onion.

Cut chicken into pieces, put in the two quarts of water,
add salt and let simmer for several hours, or until per-
fectly cooked. Add celery and onion and simmer one-half

18

hour longer. Strain and it is ready for use. The meat
can be used for salad, hash or creamed chicken.

The fireless cooker is a great help in making stocks,
soups and all meats that require long cooking.

BOUILLON.

Bouillon is brown soup stock clarified and served in bouil- ^
Ion cups.

CONSOMME.
Consomme is a combination of two stocks clarified.

CHICKEN SOUP.

When cooking chicken for salad use stock for soup.
Add to one quart of white stock one-half cup of rice, a
little onion. Season highly and serve with brown toast.

OYSTER SOUP.

1 pt. oysters. 1 pt. sweet milk.

1 pt. white sauce.

Make sauce; add milk. Put into this a little grated
onion and celery, not enough to tell what it is. When well
blended add oysters and let stand on stove until oysters
curl, which will require only a few minutes after they be-
come heated. Serve hot with toasted small butter crackers.

OYSTER BISQUE.

i/z pt- celery. 1 qt. milk.

1 pt. oysters. 1 tablespoon butter.

1 tablespoon flour. Salt and pepper to taste.
1 pt. water.

Chop celery fine and boil one-half hour in pint of water.
Cut oysters fine and cook ten minutes in their own liquor.
Rub flour and butter together in double boiler. Add quart
of milk gradually. Add celery and oysters to milk. Sea-
son and cook twenty minutes. Strain. Serve in bouillon
cups with one spoon whipped cream on each cup.

19

OXTAIL SOUP.

1 oxtail. 4 qts. of water.

1 lb. lean beef. Thyme, parsley, pepper

4 carrots. and salt.

3 onions.

Cut tail at joints. Fry brown in good fat. Fry onion
and two carrots sliced in drippings. Put all in soup kettle
with water and beef cut in pieces. Grate the other carrots
over them. Cook slowly for four hours. Thicken with
brown flour mixed with a little water. Strain and serve
with crisp crackers.

CREAM SOUPS.
A Nice Foundation for all Cream Soups.

I find this the most satisfactory way to make any kind
of cream soups. Use the following proportions:

1 pt. sweet milk. 2 tablespoons butter,

1 heaping tablespoon flour.

Melt butter in double boiler. Add flour and blend well.
Then add milk, a little at the time. Stir constantly until
thick and there is no raw taste of flour.

CREAM OF POTATO SOUP.

1 pt. sweet milk. 1 small onion, grated.

1 cup creamed Irish po- 1 stalk celery, cut fine.

tatoes. 2 yolks of eggs.
1 pt. cream sauce.

Have sauce warm and add potatoes while warm. When
thoroughly blended add milk, onion, celery, and just before
serving add the beaten yolks of the eggs.

CREAM OF CELERY SOUP.
One large stalk of celery cut in small pieces. Cook
until tender, in salt water, using two pints. When per-
fectly done run through colander. Add to the white sauce
with a little grated onion and seasoning.

PEA SOUP.
Drain liquor from one can of peas, cook the peas in two
pints of cold water or chicken stock twenty minutes. Press
through sieve. Add to the cream sauce. A little onion
flavors nicely. Serve with one spoon of whipped cream.

20

ALMOND BISQUE.

2 pts. milk. 1 heaping spoon flour.

V2 Pt. blanched almonds, 1 tablespoon butter,
browned and ground.

Cook butter, flour and milk until thick. Add almonds
,while fresh and warm. Serve with whipped cream on
each cup.

CREAM OF SPHAGHETTI.

1 cup spaghetti, 'small i/^ onion, grated fine.

pieces. 1 pt. cream sauce.

3 cups white stock.

Cook spaghetti in boiling, salted water. Drain off wa-
ter and add heated stock. Gradually add one pint of cream
sauce. Season, and, if desired, add the beaten yolk of two"
eggs or serve with one hard-boiled yolk in each bowl.

CREAM OF TOMATO SOUP.

1 qt. can of tomatoes. 1 pt. cream sauce.

1 cup water. 1 pt. milk.

Turn tomatoes into spider. Stew with one cup of water
until soft enough to mash through strainer. Add one
scant teaspoon of soda to tomatoes before taking from fire.
Have cream sauce ready. Add cup of milk to sauce and
then tomatoes. Stir until well blended. Serve with cracker
dust. The water can be left out of tomatoes if they have
plenty of liquid.

CREAM OF ASPARAGUS SOUP.

1 can asparagus. 1 pt. cream sauce.-

2 pts. water or white stock.

Cook asparagus in water ten minutes. Before putting
asparagus in water, with scissors cut the tiny flowers from
tips; save to put in soup when ready to serve. Press
asparagus through sieve. Add to the warm sauce. Add
a little grated onion if liked. When well blended, seasoned
and ready to serve, add the flowers in each bowl of soup.
Whipped cream is nice to put in soup just as it goes to the
table. Sprinkle with tiny bits of parsley.

21

VEGETABLE SOUP.

1 qt. stock. V2 cup rice.

1 cup tomatoes. 4 pods okra.

1/2 cup Irish potatoes. 1 cup cabbage.

1/2 cup celery. 1 carrot.

1 onion.

Chop all vegetables together. Add to heated stock and
cook until well done. If you haven't stock, cook one soup
bone until tender and add water. This makes a meal with
bread and butter and light dessert.

CHICKEN GUMBO.

1 chicken. 3 qts. water.

1 doz. pods okra. 6 large tomatoes.

3 ears corn. 2 Irish potatoes.
1 onion.

Cut chicken ready to fry. Put four slices of bacon in
spider and fry out the grease. Lift out bacon, dredge
chicken with flour and saute in bacon grease. Pour over
chicken one quart of boiling water and cook until it falls
from bone. While chicken is cooking put on vegetables
with two quarts of water and cook until done. When
chicken is ready, cut fine and add with liquor to the vege-
tables. Thicken, season and serve.

CHOWDER.

Fish Chowder.

3 slices salt pork. 2 lbs. fish (cod or haddock).
6 small Irish potatoes. 1 qt. can tomatoes.

4 small onions. Salt and pepper.

Cut pork into dice and fry crisp and brown. Turn into
kettle. Cut potatoes and put in also half of onion, cut fine.
Lay the pieces of fresh fish (cod or haddock) in kettle and
put rest of onion over it. Season well and pour over just
enough water to cover fish. Pour over all the can of to-
matoes and cover closely. Cook until potatoes are done.
Add to this two quarts of milk and let it scald well again.
Serve with tomato catsup. Clam and oyster chowder can
be made the same way, adding oysters and clams just be-
fore serving. Cook juice with vegetables.

22

GARNISHES FOR SOUPS;
Grind chicken, fish or oysters fine. Add white of one
egg. Work with fork until smooth. Add a little cream.
Season. Roll into little balls and poach in boiling water.
Drop in soup before sending to the table.

NOODLES.

1 egg. Flour to make dough.

V^ teaspoon salt.

Roll thin. Cut in very narrow strips with sharp knife.
Drop in boiling water. Cook twenty minutes. Drain and
add to soup.

Yolks of eggs hard boiled, sliced or run through ricer
makes a pretty garnish f oi* yellow soups. Lemon sliced thin
looks pretty and suits some soups.

BREAD TO SERVE WITH SOUPS.

CROUTONS.
Small squares of light bread, either fried or toasted in
melted butter.

BREAD STICKS.
Cut very thin sticks out of stale light bread. Brush
with butter and toast light brown. Serve six or eight or
tie together in bunches.

BEATEN BISCUIT STICKS.
Roll out beaten biscuit dough. Cut into sticks and bake

in oven.

BREAD CHIPS.
Cut slices of light bread with small, round cutter. Cut
out thin rounds and toast brown after being brushed with
melted butter. Serve at least six to one person.

TOASTED CRACKERS.
Brush with butter. Put in oven to get crisp and lightly
colored. Serve hot.

CRACKER DUST.
Grind crackers into dust. Run in oven to freshen.
Serve in dish with silver spoon.

23

FISH AND OYSTERS.

FISH.

Fish should be eaten when fresh and in season. The
freshness may be determined by the firmness of the flesh.
The eyes and gills should be bright. When frozen stand
in cold water to thaw before cooking.

TO BOIL FISH.

Cover in hot water or pin in a linen cloth. Cook until
tender. One tablespoon of vinegar and one teaspoon of salt
to every quart of water helps to bleach and season fish.
When done lift out carefully. Serve with drawn butter
sauce, egg sauce, Hollandaise or Creole sauce. Garnish with
parsley and hard-boiled eggs. Serve cold with tartar sauce.

TO BAKE FISH.

Stuff fish with a bread stuffing. Sew with trussing
needle; wrap string several times around fish. Rub fish
with butter, dredge with flour, place in pan. Add little
water and bits of butter. Baste often. When done place
on platter. Garnish with parsley and slices of lemon.
Serve with cucumber and egg sauce.

TO BROIL FISH.

SpHt fish. Lay it skin down on oiled paper in baking
pan. Season with salt and pepper. Dredge with flour.
Cook on grate in hot oven. Serve with melted butter,
chopped parsley and lemon. Garnish with water cress.

FISH AU GRATIN.

1 cup white sauce. 1 cup grated cheese.

3 lbs. flsh.

Boil fish until tender. Pull to pieces and take out ajl
dark parts and bones. Put in baking dish. Pour over
white sauce with grated cheese added. Cover top with
buttered bread crumbs. Run in oven to bake.

24

SAUTED FISH.

Cut fish cross-ways into nice size for frying. Season
with pepper and salt and dip into meal. Put into spider
crisco or pork drippings. When hot put in fish. Cook on
one side. Turn and cook to a nice brown. Serve with corn-
bread sticks.

SALT MACKEREL.

Soak fish over night in cold water. Stew fifteen min-
utes in enough water to cover with one teaspoon of vine-
gar. Serve hot with melted butter and lemon.

FISH PUDDING.

2 lbs. red snapper. Grated onion to taste.

2 eggs. 1 pt. white sauce.

Cook fish until tender and well done in water with a
little salt. After it is taken from the fire pull apart and
take out all small bones. Mash well. To this add white
sauce, onion and two eggs, beaten together very light.
Grease border mold and put fish in. Steam this in pan of
hot water for forty minutes and do not let water boil. Put
inside the oven with oil paper on top. Serve with white
sauce on platter of lettuce leaves. Garnish with potato
roses and slices of lemon dipped in parsley. Fill center
with potato balls.

Salmon pudding can be made the same way, using
canned salmon. It is pretty and delicious.

SHELL FISH.

Oysters on Half Shell.

Place six oysters in deep, clean half shells. Put in plate
of crushed ice with half a lemon in center. Serve with
pepper, salt and wafers.

TO BROIL OYSTERS.

Wash and wipe large oysters. Brush with butter, pep-
per and salt after placing in pan. Run under flame and
broil until oysters curl. Serve with horse radish or lemon
sauce.

25

PANNED OR DEVILED OYSTERS.

2 tablespoons butter. Pepper and salt.

2 doz. oysters.

Wash, wipe and dry oysters. Put butter in spider.
When melted put in oysters. Dust with peper and salt.
Cook until oysters curl. Serve on buttered toast. Deviled
oysters just the same, with one spoon of Worcestershire
sauce and dash of red pepper.

TO FRY OYSTERS.

Wash, wipe and dry large oysters. Sprinkle with salt
and pepper. Dip in meal and fry in hot fat. Use cracker
dust and yolk of egg if preferred.

Oysters rolled in sausage and fried brown.

Roll oysters in thin slices of bacon and fry. Serve on
oblong pieces of toast. (Pigs in blankets.)

SCALLOPED OYSTERS.

1 pt. oysters. 1 cup bread crumbs.

1 cup cream sauce.

Wash and drain oysters. Put in baking dish one layer
of oysters. Spread with sauce. Sprinkle with bread crumbs
and another layer of oysters and so on until all is used.
Sprinkle the top with crumbs and bits of butter. Run in
oven to cook and brown. Serve hot.

SCALLOPED OYSTERS IN TOMATO SAUCE.

1 pt. oysters. 14 cup white sauce.

1 scant cup tomato juice.

Make white sauce. Add tomato and season to taste.
Add a little minced green pepper. Put in baking dish in
alternate layers of oysters and tomato sauce, adding a little
cracker dust. Run in oven and bake twenty minutes.

DEVILED CRABS.

Open boiled crabs, removing body from shell. Remove
gills and all uneatable parts. Pick out all white meat from
claws and body. Use the good part of the inside. Chop
fine. Season with butter, lemon juice and a little French
mustard. Clean shells and serve in same. Garnish with
parsley.

26

LOBSTER.

Boil lobster in salt water twenty minutes or longer if
size requires. When cold remove body from shell. Take
out all uneatable parts. It can be creamed, scalloped or
cooked like oysters and fish.

LOBSTER A LA NEWBURG.

1 large lobster. 14 cup white grape juice.

1 pt. white sauce. 1 can button mushrooms.

Yolks 2 eggs. i/| lb. pecans.

When lobster is cooked and cold cut in small pieces.
Have white sauce in double b9iler, with eggs added to sauce,
mushrooms sauted in butter. Put lobster in sauce with
mushrooms. Add grape juice. Season highly, with nuts
added last. Serve in toasted bread cups.

CLAMS.
Clams are served as oysters.

BOILED CLAMS.

Clams can be boiled or roasted until they open. Take
from shells. Season with pepper and salt. Cook ten min-
utes. Serve hot.

Broil clams as you would oysters.

CRABS.

Crabs must be put on the fire in cold water. Heat
gradually and boil one-half hour.

DELICIOUS OYSTERS.

1 pint oysters. 1 pint of crumbs.

1 pint celery. 3 small onions.

Cook celery until tender. Cook oysters ten minutes.
Put butter in spider, add finely cut onions, celery, oysters
and crumbs. When well seasoned put in shells and brown
in oven.

27

ENTREES.

Entrees usually make a course at dinner or luncheon.
Sometimes they are brought in with the third course. Any
creamed meat or vegetable may be used as an entree.
Egg or cheese souffle makes a nice entree served with deli-
cate wafers.

CHEESE SOUFFLE.

2 tablespoons butter. % cup milk.

3 eggs. Cayenne.

Yz teaspoon salt. 1 cup grated cheese.

3 tablespoons flour.

Put the butter into a saucepan and when hot add the
flour and stir until smooth. Add the milk and seasoning.
Cook two minutes. Remove to back of stove and add the
well-beaten yolks and cheese. Stir until cheese melts. Set
away to cool. Add the whites of eggs, beaten stiff, then
turn into buttered ramekins. Bake. Serve immediately
with wafers.

SWEETBREAD ENTREE.

Put sweetbreads in cold water. Remove membranes.
Put in boiling water with salt and tablespoon of lemon
juice. Cook twenty minutes, or until tender. Drain and
put in cold water with lemon juice again. To fry, roll in
egg and bread crumbs and fry in deep fat. Serve on toast
garnished with lemon wheels.

CREAMED SWEETBREADS.
Cut in pieces. Put in white sauce. Serve in ramekins
or bread cups. Garnish with parsley. Add peas to the
above and serve the same way.

GOOD ENTREE.

1 pt. white sauce. V^ teaspoon grated onion.

1 cup chopped cold chicken. 1 small can button mush-
1/^ cup tomatoes, peeled and rooms sauted in butter,

cut fine. 1/^ cup pecan meats.

Mix lightly in sauce and serve hot in ramekins. Gar-
nish with water cress and serve with salted wafers.

28

BROILED SWEETBREADS.

Rub with soft butter, salt and pepper and broil ten min-
utes. Serve on oblong pieces of buttered toast. Lemon
sauce.

CREAMED OYSTERS WITH GREEN PEPPER.

1 pt. small oysters. V tomato, cut fine and

1 pt. cream sauce. drained.

1 green pepper, chopped V2 teaspoon grated onion.

fine after standing in ' 1 stalk celery, cut very fine,
scalding water 10 min-
utes.

Add oysters to hot sauce, also onion, tomato and pepper.
Serve in one dozen toasted crustards garnished with parsley
and served with cheese straws.

MUSHROOMS.

Remove stem. Wash, peel caps and break in pieces.
Saute in melted butter. While hot season with salt and
pepper. Cook in white sauce slowly for five minutes and
serve on toast. Mushrooms can be boiled or stewed. Pro-
portions :

2 cups mushrooms. 6 pieces round, buttered
2 tablespoons butter. toast.

1 cup cream sauce.

Canned mushrooms are used in the same way, only they
are already prepared for cooking.

CREAM BRAINS AND SWEETBREADS IN PATE

' CASES.

1/2 teaspoon salt. 2 tablespoons butter.
1 pair sweetbreads. Dash of cayenne.

1 pt. brains. IVa cups milk.

1 cup button iliushrooms. 1 tablespoon flour.
1 lemon.

Soak brains and sweetbreads in cold water. Boil with
lemon juice, salt and pepper. Make sauce with butter and
flour. Add brains and sweetbreads. Fill ramekins or pate
shells. Sprinkle with parsley.

29

SWEDISH TIMBALE CASES.

% cup flour. 1 tablespoon olive oil.

1 egg. 1/2 cup milk.

y2 teaspoon salt.

Mix all together. Add oil. Set aside, covered for hour
before using. Heat timbale irons in deep fat, then dip in
batter and fry. If not crisp, add a little more milk. Serve
in them cream peas, meat, fish or any kind of berries or
preserves.

HAM AND VEAL PATES.

1 teaspoon salt. 1 tablespoon browned flour.

1 lb. cold veal. 2 hard-boiled eggs.

2 slices cold boiled ham. V^ teaspoon minced onion.
2 tablespoons butter. Dash cayenne.

2 cups rich milk. 1 tablespoon catsup.

Make sauce with butter, flour and milk. Add pepper,
salt and onion. Chop meat and eggs very fine. Add cat-
sup and stir in sauce. Fill pate shells. This can be made
into croquettes.

TOMATO TIMBALES.

3 eggs. y2 cup sifted bread crumbs.-

1/2 teaspoon salt. , 2 tablespoons melted butter.

1/^ teaspoon pepper.

1 cup tomato puree.

Turn into buttered timbale molds. Set in baking dish
on small folds of paper and surround with boiling hot
water. Bake in moderate oven until the mixture is firm
in center. The water must not boil. Take from the water.
After a few moments turn out of molds. Serve with cream
sauce.

FISH TIMBALES.

Prepare as fish au gratin. Leave out wine. Mash fine.
Add sauce, a little grated onion and beaten whites of two
eggs. Put into buttered timbale cups. Set in pan of hot
water. Cover with oil paper and cook twenty minutes, or
until done. Turn out on plate. Garnish with parsley and
serve with white sauce.

30

CHICKEN TIMBALES.

1 cup of rich sweet milk or y^ cup bread crumbs,
cream. Whites of 3 eggs.

Breast of 1 chicken.

Run breast through grinder until very fine. Put crumbs
in milk over steam and cook until thick. Mix in chicken.
Add beaten whites of three eggs. Put in timbale molds.
Set in hot water and cook fifteen minutes.

CHEESE RAMEKINS.

1% lbs. grated cheese. Salt and cayenne pepper.

1 tablespoon flour. Whites of 3 eggs.

Mix cheese, grated fine; salt and pepper. Fold in the
beaten whites. Shape into balls, one tablespoon for each.
Roll in crumbs and fry as croquettes.

CREAM SAUCE.

When we learn to make and use white sauce, and to
cook meat and vegetables, we do not require recipes for
creamed chicken, bysters, potatoes, cauliflower or aspara-
gus. We only change the sauce, thick or thin, to offset the
dry or watery nature of the article we are preparing. Some-
times we vary the flour to suit the material. A little onion
added to some creamed vegetables improves the taste. And
such creamed meat or vegetables may be served plain or
on toast, or in timbale cases, or combined with buttered
bread crumbs as a scallop, or if white of eggs are added it
becomes a souffle.

31

MEATS.

BEEF ROAST.

Wipe a three-pound beef roast with damp cloth. Do
not wash ; water draws out the juices. Dredge with flour.
Put in pan with Httle butter on top of stove and sear on all
sides. Place inside of oven and cook until done, allowing
twelve minutes to pound. Season with salt and pepper and
a few pieces of bacon in one corner of pan. Baste often.
Serve with Irish potato strips around roast, which can be
cooked in oven with roast.

RUMP ROAST.

Select nice rump roast. Wipe with damp cloth. Have
iron pot on stove, and when hot drop in lump of butter. Put
roast in and let brown on both sides. Add seasoning and
cup of water. Cook slowly for several hours. Covered lid.

PORK CHOPS:

Select nice cuts. Sprinkle with salt and pepper. Dip in
flour. Fry in hot fat.

ROAST LEG OF LAMB.

Remove thick skin. Dredge with flour. Place in pan
with one cup of water. Add a little salt pork. Baste often,
allowing twenty minutes to the pound. Serve with gravy
made from drippings. Currant and mint jelly with this
roast of meat.

POT ROAST.

3 pounds beef round. 1 onion.

2 slices suet or 2 spoons i/^ cup celery and turnips or

butter. tomatoes.
1 carrot, diced.

Fry out suet. Wipe meat dry. Dredge with flour and
brown the entire surface in the fat or butter. Place meat
in pot, surrounded with vegetables. Add two cups of boil-
ing water. Season, cover and let simmer for several hours.
When done remove meat and thicken gravy if necessary.

32

FILLET OF BEEF.

The fillet is under the side of the loin of beef. It is cov-
ered with fat. Remove this from top. Your butcher will
cut this part especially for you. Brush over the top with
fat. Put several pieces of salt pork in bottom of baking
dish. Lay the fillet on top. Baste with butter, pepper and
salt. Cook thirty-five minutes. Serve with mushroom
sauce.

Larded beef is cooked the same way, but before cook-
ing meat insert lardons of salt pork over top and at the
sides. If inserted at regular intervals, it makes the meat
more attractive. Serve with Irish potatoes and season
highly with pepper and salt.

BEEF A LA MODE.

4 lbs. round beef.
2 carrots.

1 turnip.
1/^ onion.

2 pieces celery.

2 tomatoes or l^ cup juice.
1/2 pod garlic.

1 teaspoon salt.
1/2 pod red pepper.

2 tablespoons brown flour.

1 cup vinegar.

Wipe beef with fat and salt. Pour over vinegar. Cut
up vegetables and put on beef. Let stand several hours.
Pour off vinegar. Put beef in pot with a little butter or
fat. Fry on both sides quickly until brown. Then add flour,
one and one-half pints of water and vegetables. Cook
twenty minutes to the pound.

VEAL LOAF WITH CREOLE SAUCE.

3 lbs. veal. 1 onion.

1/4 lb. fat pork.

Put the veal, pork and onion together through the meat
grinder. With these mix two cups of fine bread crumbs and
season highly. Beat two eggs and add to the mixture.
Roll in the shape of a loaf and bake in oven one hour, or
until done. Baste as you would chicken. It is a gopd idea
to squeeze the juice of a lemon over the loaf before put-
ting in the oven. This improves the flavor and gives more
liquor with which to baste. Serve with Creole sauce.

33

(3)

CROWN (?) ROAST.

The butcher can fix this in shape better than anyone
else. It is made from the full loin. Wrap each bone with
buttered letter paper so it will not burn in cooking. Sea-
son highly with butter, pepper and salt. Baste well. When
done fill center with potato balls, cooked carrot squares and
serve with Creole sauce. Veal and mutton should be cooked
like lamb.

PORK ROAST.

The rib, shoulder and loin are good pieces for roasting.
Add a little water and baste often. Thirty minutes to the
pound. Season highly and serve with apple sauce. Good
with tomato sauce. This can be cooked as pot roast. Fire-
less cooker is a valuable help for roast. Sweet potatoes
laid around this roast and served with it is nice.

ROAST LEG OF PORK.

1 leg pork, 1 tablespoon butter or olive

2 teaspoons salt. oil.

2 tablespoons vinegar. y2 teaspoon cayenne.

2 tablespoons ground sage.

Rub pork with vinegar, salt, pepper and sage. Wrap
pork in linen cloth, dipped in vinegar, let stand several
hours, keeping the cloth damp. Rub with oil and flour,
then roast, allowing twenty-five minutes to the pound.

34

MISS JESSIE WOODROW WILSON'S WEDDING CAKE.

CHARLOTTE RUS5E IN CANDY RING.

CANDY RING FILLED WITH CHARLOTTE PUDDING.

POULTRY AND MEATS.

ROASTED CAPON.

1 capon. 1^ teaspoon cayenne.

1/2 teaspoon salt. 1 slice pork.

1 can button mushrooms. 1 sweetbread.

Fry sweetbread and mushrooms in fat. Rub capon with
butter, pepper and salt, stuff and roast until tender.

CAPON.

Take a capon, split through the back, put in baking
pan, season with 2 tablespoons butter, pepper and salt to
taste, 2 tablespoons of flour, and 2 cups water. Baste often
and cook until tender and brown. Toast some half slices of
bread, lay on dish and put capon on toast and pour gravy
over it. You can garnish with slices of hard boiled eggs.

TO BOIL CHICKEN.

Boil only a well grown chicken. If tough it can be made
tender by adding 1 tablespoon vinegar to the water. Some-
times steaming old chickens makes them tender. If to be
served whole, stuff with bread dressing, tie it in shape.
Cover with boiling water, add vinegar and 1 tablespoon salt.
When tender serve with sauce made with 1 tablespoon but-
ter, 1 tablespoon flour and 1 cup chicken broth. Cut giblets
fine and add to sauce. Run into oven and brown chicken
if desired.

TO STEW CHICKEN.

Cut into pieces, place in stew pan with giblets. Pour 1
pint boiling water over it, cover and cook 15 minutes. Put
a tablespoon butter and flour together, add gradually to
the water in the chicken. Cook until tender. Serve with
a sauce made from the liquor, add mushrooms, celery and
giblets, or use only giblet sauce. Tomatoes make a nice
sauce. Dumplings can be used if desired.

35

CREAMED CHICKEN.

One chicken steamed or boiled tender. Cut into pieces
as for salad, using the whole chicken. Make a white sauce
of one pint of milk, add chicken and season to taste. If tho
sauce does not flavor it sufficiently, add nuts and a little
sherry wine if you like.

BROILED QUAIL.

Dress quail, split down back. Place the quail in hot
spider, oiled with a little fat. Put flat tin over quail and
press down with weight. When the quail begins to brown
put a lump of butter on each quail, turn often. When quails
are nicely browned add a cup of hot water and cook slowly
until tender. Season well with salt and pepper.

TO BROIL CHICKEN.

Choose young chickens. Split down back, sprinkle with
pepper and salt. Dredge with flour. Put a piece of break-
fast bacon under each wing. Put a piece of butter in broiler
or pan, and lay the chicken on it. Broil inside of oven.
Turn several times that all parts may be browned. Serve
on toast, garnish with mushrooms and parsley. Saute mush-
rooms in butter.

TO SAUTE CHICKEN.

Cut in pieces ready for serving, sprinkle with salt and
pepper, and dredge with flour. Put one tablespoon fat in
spider and let it get smoking hot. Lay chicken in care-
fully and cook a golden brown. When done remove chicken.
Put a tablespoon flour into the spider, stir, add one cup
cream or rich milk. When it thickens season and serve
in gravy bowl or over chicken. Care must be used not
to burn.

TO FRY CHICKEN.

Cut as for sauteing, sprinkle with salt and pepper, and
dip in finely ground crumbs, then in egg, then again in
crumbs. Use a frying basket, dip in hot fat and let fry a
delicate brown. Garnish with celery and watejr cress.

36

TO FRICASSEE CHICKEN.

Wipe and cut. chicken at joints as you would for fry-
ing. Cover with boiling water, cook until tender and reduce
water to a pint. Remove chicken, drain, dredge with flour,
salt and pepper and brown in hot butter or pork strips.
Put chicken on toast and serve with sauce made of the drip-
pings and cream, season. Melt 1 tablespoon butter in spider
and add 1 tablespoon flour. When well blended add 1 cup
rich milk and chicken liquor. Season and pour over chicken
on platter. Garnish with parsley.

TO BAKE CHICKEN.

Use a young tender hen. Stuff with rich bread dress-
ing and truss. Put two or three slices of pork in pan, lay
hen on top of this. Put in oven and cook until tender. Put
a little water in pan for basting and rub butter over fowl.
Serve with gravy made from drippings. If fat hen add
more liquid.

CREOLE CHICKEN.

1 chicken.

1 can mushrooms,

1 onion.

1 pepper.

1 can tomatoes.

Seasonings.

Boil one hen until tender, then tear to pieces.

Sauce for chicken. Cut one onion into small pieces, and
fry in butter until yellow* — using spider. Cut into this one
green pepper, one can tomatoes, one can of mushrooms,
salt and pepper to taste. One tablespoon sugar, one tea-
spoon Worcester sauce. Cook this mixture till thoroughly
done, then add chicken, cover and let cook until well
seasoned.

CHICKEN PIE.

Use back, neck and giblets for pie. (It would be better
to use all parts of chicken.) Cover with boiling water and
stew until tender, add salt. Make rich baking powder pas-
try. Line pan bottom and sides, cut slashes across bot-
tom. Put pieces of chicken in with butter, a bit of grated
onion helps the flavor. Add the liquid, cover top with thin
pastry. Cut several slashes in top also, to let juice escape.
Brush top with butter, bake a nice brown and serve in bak-
ing dish.

37

CHICKEN JAMBALYA.
Cut into pieces 1 chicken and two slices of raw ham.
Fry the whole in hot fat and set aside. In same fat fry one
onion and tomato, when nearly done, add 1 cup rice, chicken
and ham and let fry together, stirring constantly, add
enough water to cover whole, let boil slowly until done.
Season with pepper, bay leaves, chopped parsley and thyme.
When cooked, let dry a little and serve hot.

ROAST TURKEY NO. 1.

Use young fowl, when dressed. Wash several times and
dry with cloth. Rub well with salt and brush with butter.
Turning breast down. Put turkey in roasting pan, add 1
pint hot water and put in range to cook from 1 to 3 hours.
Size of fowl makes difference in time it takes to cook, allow
from 20 to 25 minutes to the pound. Make stuffing of bread
crumbs, season with a little butter or stock, pepper, salt, a
little sage, onion, and one egg to hold in shape. Put some
of this inside bird, make some of it into balls and lay them
around in the pan.

Cook the neck and giblets until tender, in enough water
to make sauce. Have a pair of sweetbreads ready cooked
and one can button mushrooms, which have been sauted in
butter. Add to giblets a delicious sauce to be passed after
guests have been served to the turkey.

Make short baking powder pastry, cut in strips, bake
and when turkey has been put on a pretty tray make fence
rows around with pastry sticks and garnish with parsley.

ROAST TURKEY NO. 2.
Select a fat, medium sized turkey. Put in a roasting
pan and cook until half done. Then stuff the turkey with
a dressing made of equal parts of toasted biscuits and rich
egg bread moistened with the stock from turkey. Season
dressing with half cup butter, pepper and salt to taste, 2
tablespoons chopped celery. After turkey is well stuffed,
put in roasting pan and bake until tender, basting often
with the gravy. To this dressing you would add cup of
fresh oysters or a cup of raisins, whichever you prefer. To
serve with the turkey coddled apples, stuffed with cran-
berry jelly,

38

CHESTNUT BALLS NICE TO SERVE WITH ROAST

TURKEY. '

Boil, hull and blanch enough Spanish chestnuts to meas-
ure a cupful when mashed smooth or run through the ricer.
Put into double boiler one cupful of sweet milk, one table-
spoon of butter and cup of finely ground bread crumbs. Sea-
son with pepper and salt, using a little grated onion if de-
sired. Stir until thick, remove from fire and add chest-
nuts. When cool, form into balls. Dip in egg, then in bread
crumbs, and fry in deep fat like croquettes. Keep warm
and place on platter with fowls.

BONED CHICKEN.

Boned chicken must be stuffed in shape. With a highly
seasoned force meat made of chicken or veal. Sew or tie
in shape. Put in pan, cover with thin slices of bacon. Baste
often, remove bacon and sprinkle with flour and brown.

MOLDED CHICKEN.

Boil chicken until tender, season water highly. When
cold cut into pieces or strips as nearly one size as possible
to look nice. Ornament the bottom of mold with slices of
hard boiled eggs, thin slices of pickle, truffles or finely
chopped celery. Make a jelly, using i/^ box gelatine to 3
cups liquid. When cold pour a little into mold, add chicken,
egg, pickle, etc., move jelly and so on until mold is filled.
When congealed turn out on lettuce leaves on platter. Serve
with tartar sauce.

ROAST GOOSE.

Be sure and select a tender goose. When ready to roast,
take a lemon and rub the goose well, inside and out. Put
in the roasting pan, and roast until half done, then stuff
with dressing made of toasted light bread and egg bread,
season this highly with garlic or onion, pepper and salt to
taste, and a little chopped celery. You can add a cup of
chestnuts if liked. Blanched (boiled) and chopped fine.

39

ROAST GOOSE WITH APPLE DRESSING.

1 goose. 14 doz. apples.

1 tablespoon browned flour, y^ cup sugar.
1 tablespoon butter.

Rub goose with salt, pepper, butter and flour. Cook ap-
ples, mash, add sugar and stuff goose. Roast, allowing 20
minutes to the pound.

LEG OF VEAL STUFFED WITH MUSHROOMS.

1 leg veal. 1/2 cup minced ham.

2 tablespoons butter. Salt and cayenne to
1 can button mushrooms. taste.

1 teaspoon minced onion. y% cup sweet milk.
\y<2, cups fresh bread
crumbs.

Remove bone from veal with sharp knife. Make stuf-
fing by frying in butter the mushrooms, bread crumbs, ham,
onion and milk. Put this in leg of veal and bake, allowing
20 minutes to the pound.

DUCK STUFFED WITH CHESTNUTS.

1 large duck. 1 lb. chestnuts.

1 tablespoon butter. 2 tablespoons cream.

14 teaspoon salt. 1 tablespoon sugar.
1/4 teaspoon cayenne.

Boil chestnuts until tender, mash them, add cream, but-
ter, sugar, pepper, and salt. Fill duck with this and roast,
allowing 15 minutes to the pound.

TO BOIL HAM.

Wash well, let stand over night in cold water. Put on
in cold water, and when begin to boil turn down flame or
push back on range. Let simmer for several hours. A bet-
ter way if you have a vessel that can be made into a
steamer. Lift ham from water and let steam until per-
fectly tender. Use perforated shelf for this. Steamers are
made especially for this purpose. When done remove skin,
rub top with bread crumbs and brown sugar, dot with pep-
per and cloves, run in oven to brown,

40

OYSTER STUFFING.

Mix equal parts of bread crumbs and oysters, seasoned
with butter, pepper and salt.

STUFFING FOR FOWLS.

Season ground stale bread crumbs with chopped or
grated onion, salt and pepper. Add a little melted butter
to moisten, or fat from the liquor in which they are cooked.

Oysters may be added to make oyster dressing.

Soak 1 pint stale bread in li/^ pints of cold water. Cook
1 onion (chopped) in one tablespoon butter. Squeeze out
water from crumbs and put in onion and butter. Cook a
few minutes and when taken from fire add one egg beaten
slightly.

Cook onion in tablespoon butter, and fry meal cakes in
this. Moisten meal with chicken fat from liquor.

Stuff chicken and turkey with corn that has been boiled
— cut from cob — seasoned highly with butter, pepper and
salt.

TO BROIL HAM.

Cut slices thin. Let stand in cold water for an hour.
Wipe dry, place in broiler and broil dver coals, charcoal best.
A very hot spider will answer.

BROILED BEEF STEAK.

The best steaks are cut thick. Have broiler very hot.
Brush with butter or fat from steak. Put on steak, turn
over and sear on both sides. Turn often and broil or cook
according to taste. Some like steak rare, others well done.
Have platter on stove with butter, pepper and, salt. Take
steak from broiler and put in warm platter. Turn several
times to season thoroughly, serve with French fried pota-
toes. Garnish with parsley and slices of lemon.

There are many ways of serving steak. Oysters can be
put on steak and run in oven until they curl. Mushroom
sauce, onions sauted in butter are nice with steak. If a
less expensive steak, such as round steak is used, sprinkle
with vinegar before cooking. Also lemon juice makes it
tender. Slash and broil as above.

Steak garnishes are bananas, potatoes, mushrooms, to-
matoes.

41

TO BAKE HAM.

Soak over night, wipe, place in turkey pan with a little
water or sherry wine. Cover tightly so as to keep the steam
in pan. Cook from 3 to 4 hours, according to size of ham.
Some make a paste of dough and bake ham in this.

HAMBURG STEAK.

Grind lean beef, season with grated onion, pepper and
salt. Make into small mounds an inch thick, put in hot
spider, turn several times. Add a little butter, and when
done make gravy by adding a little water and cook until
thick. Nice with Creole sauce.

Planking means to cook food on a plank, in the overi or
in front of the fire.

Planks are made especially for this purpose, about 2
inches thick ; oak planks are considered the best. It is best
to cook in the lower oven of a gas stove when using the
plank. Fish is delicious, also chicken, and steak cooked in
this way. Never wash the plank with soap and water ; use
a little soda and if necessary, sand paper.

PLANKED STEAK.

Have the plank very hot, brush with melted butter, dust
with salt and pepper. Put steak on and run in gas oven, or
some prefer broiling steak on one side before putting on
plank. Baste frequently and turn steak several times.
Have any kind of vegetables ready to garnish and serve
with steak. Potatoes creamed and run through pastry tube
make a pretty border. Make into roses any color desired.
Between these put cauliflower and peas, or anything else
you may like. Serve with hot rolls and coffee.

BOILED TONGUE.

Soak beef tongue over night in cold water. Cook in
boiling water with one tablespoon lemon juice and one spoon
vinegar, 5 cloves, 6 pepper corns and a little salt. Cook
until tender. Leave in water until cold. Skin and serve
in thin slices. Garnish with lemon cut thin and parsley.

42

MIXED HASH.

1 pt. hashed turkey chicken 1 tablespoon browned flour.

or beef. 1/2 pt. stock.

3 small potatoes. 1 tablespoon butter.

Heat butter, add flour and stock. When it starts to cook
add potatoes, cook until potatoes are tender, put in chopped
meat, serve on toast.

BEEF HASH WITH SPAGHETTI.

1 lb, spaghetti. 1/2 cup milk.

l^ lb. cheese, 1 tablespoon butter.

Make beef hash, when spaghetti has cooked wash and
drain, put in layers in baking pan with cheese and butter
and a thick layer of hash between. Pour milk over this
and bake until brown.

4:!

CROQUETTES, SAUCES, ETC.

CROQUETTES.

The invaluable white sauce is the foundation for nearly
all kinds of croquettes. Both meats and vegetables are
mixed with this sauce, the only change being made in the
flour, using double the amount for croquettes; eggs are
also added.

Croquettes are made by grinding or mincing the ma-
terial mixed with the sauce chilled, shaped and fried in deep
fat. They can be made of one, two and sometimes three
kinds combined. Brains, mushrooms and sweetbreads are
usually added to something else. They enrich the combina-
tion and also make delicious croquettes.

Cutlets are made in the same way only shaped differ-
ently. Will give a few recipes using bread crumbs and
sauce. Others can be made from these using whatever taste
may suggest.

SAUCE.

1 tablespoon butter. Yolks of 2 eggs or whole egg.

2 tablespoons flour.
1 pint milk.

A little grated onion adds to this mixture.
Two cups of meat to this proportion.

FISH CROQUETTES.

1 cup white sauce. 2 cups minced white fish.

1/^ cup bread crumbs.

Shape and fry as other croquettes.

Veal, oyster, lamb, lobster, rice, potatoes and peas can
all be made into croquettes, using sauce to make the proper
consistency. Croquettes can be baked in oven. Meat cro-
quettes are pretty shaped as pears with macaroni stem
on top.

EGG CROQUETTES.

1 cup cream sauce. 8 hard-boiled eggs, run

1 cup bread crumbs. through ricer.

Season highly, add a dash cayenne, mix lightly. Chill,
dip in crumbs and egg and fry in deep fat.

44

CHEESE CROQUETTES.

1 cup white sauce. ' i^ teaspoon grated onion.

1 cup cheese.

Mix all together and when cool add whites of 2 eggs
beaten stiff. When chilled cut in oblong pieces, dip in crumbs
and fry.

ALMOND CROQUETTES.

Sauce made for these as follows:

2 tablespoons butter. 1 cup milk; season highly.
2 tablespoons flour.

Add to this 1 cup almonds after they have been blanched,
ground and browned. When cool pour on flat dish, cut in
squares and fry as croquettes.

CHICKEN CROQUETTES.
Grind one chicken after it has been steamed tender and
cooled. Use 1 pint of thick white sauce, a little grated
onion. Season highly and let stand until chilled. Make into
croquettes, dip in crumbs, in egg and again in crumbs and
fry in deep fat.

SALMON CROQUETTES NO. 1.

1 can salmon. 1 cup thick white sauce.

1 cup bread crumbs.

If desired you can use half mashed potatoes and half
bread crumbs. Add to white sauce the minced salmon and
bread crumbs. When cold shape, dip in crumbs, egg, crumbs
and fry in hot fat. Serve with lemon quarters.

SALMON CROQUETTES NO. 2.

1 cup left-over salmon. Season with pepper and salt

1 cup white sauce. and 1 tablespoon lemon

2 egg yolks. juice.
1/2 cup bread crumbs.

Beat whites stiff, fold in mixture, put into little baking
dishes or molds — set in pan of hot water and cook 20 min-
utes. Serve with white sauce, with green pepper cut up
flne in it.

Sweet potatoes make nice croquettes and puddings.

Almond croquettes with bread sticks can be used as

entree.

45

FISH CUTLETS.

2 lbs. red snapper. 1 pint white sauce.

1 teaspoon minced onion.

Cook fish in salt water until tender, drain and remove
all bones. Mince fine, add white sauce and season to taste.
Mould into cutlets, dip in beaten eggs and cracker crumbs
and fry in ^lot fat. Serve with tomato sauce.

WHITE FISH BALLS.

1 cup cold fish, mashed fine. 1/2 cup creamed Irish pota-
1/^ cream sauce. toes.

Blend thoroughly, add 2 eggs beaten slightly, season
highly with pepper, salt and little grated onion and celery.
Drop from spoon in hot fat. Drain on brown paper.

COD FISH BALLS.

1 cup fish. 2 tablespoons butter.

2 cups Irish potatoes. 3 spoons cream.

2 eggs. Dust of pepper.

Soak fish over night. Pick to pieces, add potatoes
creamed, eggs beaten slightly and butter. Roll into balls
and fry.

NUT BALLS WITH CHEESE.

1 cup tightly packed bread % cup hickory nuts or pe-

crumbs. cans.

1 cup milk. 1 cup cheese.

Yolks 2 eggs.

Scald milk, add other ingredients, eggs last. Cook until
thick. When cool shape into balls and fry like croquettes,,

NUT LOAF.

1 cup mixed nuts. 1 tablespoon butter.

1 cup stale bread crumbs. 1 teaspoon salt.
1 egg. l^ teaspoon pepper.

Yq cup boiling water.
1 tablespoon chopped
parsley.

Blend thoroughly with nuts. Shape into round roll, bake
half hour. Serve with celery sauce.

46

SAUCE.

3 tablespoons butter V^ cup stock from onion and

browned. jjelery.

3 tablespoons flour. ^ason and add bits of

1 cup celery. celery.

y^ onion.

NUT CROQUETTES.

1 pound sweet breads. 2 eggs.

14 pound blanched almonds. t

Cook sweetbreads, when cold grind with l^ pound al-
monds, mix with this 2 eggs, roll in bread crumbs and fry
in deep fat.

VEAL CUTLETS.

3 cups ground veal. 1 small cup thick white sauce,

highly seasoned.

Add a little minced onion, if desired. Mould into pear
shape, then flatten until they are 1 inch thick, dip in crumbs,
egg and crumbs and fry. Before frying, insert a piece of
spaghetti an inch long in small end to look like a bone,
serve with mushroom or oyster sauce.

VEAL CUTLETS— CHESTNUT SAUCE.

8 veal cutlets. 1 cup crumbs.

1 tablespoon butter. 1 lb. chestnuts.

V^ tablespoon sugar. i/i teaspoon salt.

Dash of cayenne. Brush cutlets with butter, sprinkle
with salt and pepper and broil. Cook chestnuts, press
through sieve, and add cream, butter and sugar. Serve hot
with cutlets.

BREADED VEAL CUTLETS.

6 tender veal cutlets. 1/2 cup crumbs.

1 egg. Salt and pepper.

Trim cutlets neatly, salt and pepper, dip in crumbs, then
in egg and again in crumbs and fry slowly until done.

Serve with tomato sauce. Cutlets are nice served with
chestnut sauce. Boil chestnuts and run through sieve, add
1 pt. of white sauce, season highly.

PIMENTO SAUCE.

1 pint white sauce. V2 can pimentos, cut fine and

added to sauce.

47

VEAL CHOPS.

Trim chops nicely, sprinkle with pepper and salt, put on
a broiler over hot fire, turn several times. Melt some but-
ter and pour over them when ready to serve.

TOMATO SAUCE FOR FISH.

1 pint white sauce. 1 small grated onion.

1 small can strained to- 1 stalk finely chopped celery,

matoes.

CREOLE SAUCE.

1 can small tomato soup. l/^ green pepper, cut fine.
1/2 onion, minced fine. 1 tablespoon butter.

1 tablespoon flour.

Put butter in saucepan, add onion, cook a few minutes,
then add tomato and pepper and when well blended it is
ready to use with macaroni.

CHEESE SAUCE.

1 pint white sauce, 14 teaspoon grated onion,

1 cup cream cheese.

Serve hot; good with fish.

HORSERADISH SAUCE.

Use grated horseradish, mix with whipped cream, season
with salt, pepper and little lemon juice.

TARTAR SAUCE NO. 1.

1 cup mayonnaise. 1 tablespoon chopped parsley

1 small onion, grated. and capers,

1 cucumber pickle, chopped,
fine.

Serve with croquettes, fish, oysters, jellied chicken and
cold tongue.

TARTAR SAUCE NO. 2.

1/2 cup thick white sauce. 1 teaspoon lemon juice.
V^ cup oil mayonnaise. 1 teaspoon minced parsley.

1 tablespoon chopped leek.

48

DRAWN BUTTER SAUCE.

2 full tablespoons butter. 1 cup water or white stock.
1 heaping tablespoon flour.

Put butter in saucepan, add flour, stir until smooth, add
stock and cook until it thickens. Season with salt and pep-
per. Add half spoon lemon juice if you like.

EGG SAUCE.

Add to drawn butter sauce 3 hard boiled eggs chopped
fine.

OYSTER SAUCE.

1 pint white sauce. Yz spoon grated onion.

1 pint small oysters, washed, 1 teaspooon chopped celery,
drained, cooked 10 min-
utes, chopped and added
to sauce.

BROWN SAUCE.

1 heaping tablespoon 1 tablespoon grated onion (or

browned flour. you can color and flavor

1 tablespoon butter, white sauce with kitchen

1 pint white sauce. bouquet.)

Put butter in spider, when melted add onion, then flour.
After it is blended add white sauce, season with pepper
and salt.

MINT SAUCE FOR ROAST LAMB.

1/2 cup chopped fresh mint. 2 tablespoons sugar.
1/2 cup vinegar.

Pour vinegar over sugar. When dissolved add mint. Set
in warm place and before serving add warm water if too
strong with vinegar.

Mix all together, serve on cutlets. Good with fish.

HOLLANDAISE SAUCE.

Cream half cup butter, beat in the yolk of four eggs,
one at a time, add one-fourth teaspoon each of salt and
pepper, and half a cup of boiling water. Stir an^ cook the
mixture over hot water until it thickens. Add the juice
of half lemon and serve at once. It will curdle if over-
cooked.

49

(4)

TOMATO SAUCE.

One can small tomato soup seasoned with one-half green
pepper, a little onion and one-half cup white sauce. Serve
hot.

RICE.

Wash well one cup rice. Have two quarts of water boil-
ing. Put in grains slowly, so as not to stop the boiling.
Stir with a wooden spoon to prevent rice sticking to bot-
tom of vessel. Cook twenty-five minutes or until grains
are tender. Drain, sprinkle with salt and put in oven to
dry. If to be served at table season with butter.

Rice prepared as above, add 1 cup rich milk or cream
and 1 tablespoon butter. Set dish or vessel over hot water
and let season.

Cook rice, put layer into shallow pan, sprinkle with
grated cheese, another layer of rice and cheese. Season
with butter, pepper and salt and bake long enough to melt
cheese.

MACARONI.

Break in pieces, drop in boiling water, or, if desired,
whole. Let drop from ends gently into the boiling water,
with salt added. Let cook until tender, drain off hot water
and pour over macaroni cold water to blanch. Serve with
cream sauce.

BAKED MACARONI OR SPAGHETTI.

1 cup macaroni. 1 cup cheese added to sauce

iy2 cups cream sauce. while hot.

1 cup bread crumbs, but-
tered.

Put macaroni in pan, then sauce. Cover with bread
crumbs and bake brown.

Sauce for this:

ly^ cups milk. 1 teaspoon salt.

14, cup flour. Dash red pepper.

14 cup butter.

MACARONI AND CREOLE SAUCE.

Break in small pieces, cook as above, drain well. Put
into baking dish, cover with Creole sauce, sprinkle with but-
tered bread crumbs and bake until well seasoned.

50

SANDWICHES.

Sandwiches are made by cutting bread into thin slices
and then shaping any way desired. Eggs, cheese, jellies,
nuts, meats and vegetables are used between the bread.

The meat should be ground and all other material minced
fine to make the sandwiches look nice. Butter must be
softened before spreading. Bread must not be too fresh
as it will not cut well. Cut bread with crust, as this holds
the shape better, then with sharp scissors trim off the sides.
Another Way — Stack slices and cut sides with sharp
knife. These crusts make lovely bread sticks to serve with
soup. When made put sandwiches in shallow dish, cover
with damp napkin and set away to season. If made for
picnic lunch wrap in oil paper and seal with pretty seals.

GOOD SANDWICHES.

1 cup pecans. Juice of 1/2 lemon.

y^ cup seeded raisins. 1 tablespoon sugar.

1 apple..

Spread between slices of white or brown bread.

CHEESE SANDWICH.

Grind 1 pound cream cheese with 1 green pepper and
one-half Spanish onion.

Mix with cooked dressing and spread between white
bread or brown bread.

CUCUMBER AND ONION SANDWICHES.

Cucumbers cut thin and minced onion.

Let them stand in cold water for an hour. Butter bread
with melted butter, then cooked dressing. Cover with slices
of cucumber and onions and wrap in damp cloth to season.
White bread.

CELERY AND ONION SANDWICHES.

Cut celery fine and onions if they are not small enough.
Mix with dressing and spread between whole wheat or white
bread.

51

DELICIOUS BROWN BREAD SANDWICH.

10 cts. worth crystallized Same amount home-made

pineapple. citron.

15 cts. worth crystallized

ginger.

Grind all together. Butter bread and spread between.
Use ginger and pineapple or citron, cherries and pine-
apple.

ALMOND FILLINGS.

One-half pound almonds blanched, ground fine and
browned in stove. Butter brown bread or nut bread and
spread between. A little pineapple added makes another
change.

GOOD SANDWICH FILING.

1 cup sweet milk. Dash of cayenne pepper.

1 tablespoon flour. 14 lb. cream cheese.

1 teaspooon salt. 1 can pimentos.

Cook milk, flour, salt and pepper and chese over hot
water until very thick. Add pimentos cut in pieces. When
cold, spread between bread.

Lettuce with minced celery and nuts makes a nice flUing.
Let lettuce show on edge of bread.

Olives and pimentos cut up with dressing make good
sandwiches.

A paste made of baked beans and tomato catsup, used
between slices of brown bread, with thin slices of pickle, is
liked by bean eaters.

Sweet sandwiches made with jams, jellies, wafers, plain
or combined with something else.

EGG SANDWICH.
Take 6 hard boiled eggs. Run yolks and whites through
ricer. Mix with cooked dressing. Spread each piece ol
bread with mixture and put lettuce between. This makes
a pretty sandwich for yellow and white.

NEW SANDWICH.

Spread two round or square pieces of bread with grated
cream cheese, lay slice of pimento between, brush top with
melted butter and toast.

52

CHICKEN SANDWICHES.

Grind one chicken after it has been cooked tender in hot
water. Mix with cooked dressing and spread between but-
tered bread. Celery and any kind of nuts may be added to
chicken.

HAM SANDWICHES.

Cut very thin slices of ham. Butter bread, brush with
dressing and lay on the slice of ham and put the bread on
top. Press together. Ham may be ground, mixed with
hard boiled eggs and dressing and spread between bread.

CLUB SANDWICHES.
Slice bread thin, butter and toast. Brush with dressing.
Put on slice of chicken or turkey, thin slice of pickle and
two slices of crisp bacon. Mayonnaise may be used and
some use lettuce leaf on bread with dressing before adding
the other things.

STUFFED OLIVE .SANDWICHES.
Cut olives and mix with cooked dressing. Add pecans
and mix with Neufchatel cheese and dressing. Spread be-
tween thin slices of bread.

SANDWICHES FILLING.

3 or four hard-boiled eggs, 1 jar Mapleleaf cheese,
cut fine. V2 can pimentos.

Mix all into cooked dressing.

SALMON AND EGG SANDWICHES.
Pick and drain one can salmon, have ready three hard
cooked eggs. Chop all together, add one large cucumber
pickle, spread with dressing between thin slices of toasted
bread or crisp crackers.

DEVILED HAM SANDWICHES.

1 can deviled ham. 3 sticks celery, cut fine.

1 cup chopped pecans. i/^ cup dressing.

Mix all together and spread between bread. Any meat
or cold chicken may be used with nuts and dressing for
sandwiches.

53

BROWN AND WHITE BREAD SANDWICHES.

Cut thin sKces of each, spread with butter and nuts and
press together.' Any filling desired using one shce of each.

ROLLED SANDWICHES.

Cut fresh bread thin, trim off crust with scissors. Spread
with chicken paste, pate de fois gras, or anchovy paste.
Roll the slices small, serve with salad at a reception or din-
ner. It is an easy matter to find sandwich fillings. There
are so many canned meats, peanut butter and other things
to fall back on in emergency, when fresh material cannot
be obtained.

MOCK CRAB SANDWICHES.

14 cupful grated cheese. 1 tablespoon chopped olives.

i/i teaspoon salt. 1 teaspoon lemon juice.

V4 teaspoon paprika. 2 tablespoons creamed butter.

14 teaspoon mustard.
1 teaspoon anchovy paste.

TOMATO SANDWICH.

Take a slice of white bread buttered. On this lay a let-
tuce leaf, spread with cooked dressing. Place on it one
perfect slice of tomato, cut thin and peeled. Add a top
layer of bread. Use mayonnaise or cooked dressing.

SWEET SANDWICHES— WAFER SANDWICHES
COCOANUT SANDWICHES.

Make cream icing ; let cool. Add cocoanut freshly grated,
put between sweet or crisp wafers.

MARSHMALLOW SANDWICHES.

Use chocolate wafers. Brush with butter, lay marsh-
mallows between two wafers. Run in stove to melt filling,
brush top with butter and sprinkle with finely ground al-
monds.

MACAROON SANDWICHES.

Use cream or mocha filling. Add ground„and browned
almonds or pecans chopped fine. Put between two maca-
roons, press together and serve with tea or chocolate for
afternoon tea.

54

DELICIOUS SANDWICHES.

Use light sponge cake, spread Delmonica pudding be-
tween thin slices of cake. These make nice reception sand-
wiches. Add nuts.

ICE CREAM SANDWICHES.

Bake sponge c^ke in sheets about one inch thick. Cut
this into pieces three and one-half inches long and one and
one-half inches wide. This is half the size of a slice cut
from a quart of brick cream. Split the piece of cake in
two, making of each one of them two slices, between which
place a layer of cream, just as one would put filling between
bread in an ordinary sandwich. Cut a quart of brick cream
into ten slices, then half each slice. Thus one quart of brick
cream serves twenty people.

Arrange the cake and cream to form a sandwich, on
top of each place a tablespoon whipped cream and candied
cherry.

ALMOND KISSES.

1 cup blanched and ground 6 eggs, whites,
almonds. IV^ cups sugar.

Beat eggs very stiff, add sugar, and beat well. Fold in
nuts and drop with tube or spoon on linen paper and bake
in oven when fire dying out. Pecan kisses made same way,
using one tumbler of half meats.

CHESTNUT MARGUERITES.

Press one-half cup preserved chestnuts through a sieve.
One-half cup fine chopped candied cherries and seeded
raisins; soften in cream icing. Put between crackers, for
lunch or afternoon tea.

BOX LUNCHES.

In this day of picnics, auto and yachting parties, the
lunch box is an important factor and one that gives the
housekeeper many an anxious hour.

When one can afford hampers, with all the modern con-
veniences, not so much planning is necessary, but the aver-

55

age house is not so well blessed, and for this lunch it re-
quires much more care in the preparation.

Sandwiches form the most important part of the lunch
box.

The most economical way is to cut the bread in strips,
squares and triangles, but fancy shapes can be made with
cake cutters.

Variety may be given by adding finely chopped onion,
pickles, olives, mint or parsley to the creamed butter. Never
make them too moist to be kept for any length of time. In
the point of keeping quality are ham, chicken, and tongue,
next cheese and nut combination, and also the sweet sand-
wiches. These can be wrapped in oil paper and fastened
with the small seals. They are dainty for a picnic lunch.
Next comes the pastry and sweets.

Individual pies and patties should be used in preference
to large ones. These should be wrapped in parafRne paper
and packed in a box. Marguerites, cream puffs, chess cakes,
cup custards, and charlottes may be carried if left in the
individual cups they are molded in and carefully packed.

Olives, pickels, etc., are carried in bottles.

Candy and bonbons in small boxes.

Eggs should be well cooked, seasoned and wrapped in
paraffine paper.

Eipe fruit is always acceptable, and easily carried. Some
do not like bananas, but for school children, they are easy
to pack in a lunch basket.

A bottle of lemon sirup and also a strong solution of
coffee can be taken. Add two tablespoons to a cup of boil-
ing water. At picnics, it is nice to use paper dishes, nap-
kins, cups, tablecloths, and destroy after using. This re-
lieves the burden of carrying heavy linen.

Any kind of meat can be used to, make sandwiches.
Cold roast beef should have a bit of horseradish mixed with
butter before spreading. Cold pork with Chili sauce; cold
lamb a few chopped capers, veal tomato catsup, chicken and
other fowls a little salad dressing ; tongue, corned beef and
ham call for French mustard ; cheese for mustard and dress-
ing. Egg paste is good spread between bread ; nut butters,
come ready, but a little seasoning adds to them.

56

BREADS.

ENGLISH TEA BISCUITS.

4 cups flour. 2 tablespoons butter or fat.

4 level teaspoons baking 1 cup mashed potatoes.

powder. 1 cup milk.

1 teaspoon salt.

Boil and mash potatoes, having them free from lumps.
Sift the flour, salt and baking powder, add potatoes and
rub in fat or butter. Mix to a light dough with egg and
milk; roll out a little thinner than ordinary biscuits and
bake in hot oven. Serve hot. Use potatoes while warm.

SODA BISCUITS

1 qt. flour. 3 level teaspoons baking

1 teaspoon soda. powder.

1 teaspoon salt. 1 kitchen spoon fat.

1 cup sour milk.

Sift soda, salt and flour, mix in lightly the fat. Make
into soft dough with milk. Knead smooth, roll out, cut and
bake quickly. Leave piece of dough size of biscuit, put into
one cup sour milk, let stand until next time, and use in
making up the dough. This makes lovely light biscuits.

BEATEN BISCUIT.

11/^ lb. flour. 2 teaspoons sugar (dissolve

5 ozs. lard. the sugar in water) .
11/^ teaspoons salt. 1 cup water.

Blend with flour, lard and salt. Mix into a stiff dough
with water in which sugar has been dissolved. Work well.
Beat or roll until dough blisters. Bake in moderate oven
until light brown,

BEATEN BISCUIT NO. 2.

1 qt. flour. 2 tablespoons com starch,

1/2 teaspoon baking powder. Lard size of goose egg.

1 level teaspoon salt.

Two-thirds cup of milk and water, half of each with one
teaspoon of sugar dissolved in milk ; have dough very stiff.
Beat or roll until it blisters.

57

BAKING POWDER BISCUIT.

1 cup flour. 1 tablespoon fat.

2 level teaspoons baking 1 teaspoon salt.

powder. , ^

Sift dry materials together. Mix fat into flour with
fork or knife. Make into soft dough with sweet milk. Use
hand to mould in shape ; cut with biscuit cutter or knife and
bake in quick oven.

FRUIT ROLLS.

These are made with baking powder biscuit dough ; make
richer if desired. Roll thin, spread with mixture chopped
raisins and nuts, sprinkle with sugar, roll like jelly roll, cut
into rounds and bake quickly.

EGG ROLLS.

Into a pint of flour sift two teaspoons baking powder
and sift again. Rub into the flour one tablespoon butter.
To one cup sweet milk add a pinch of salt and one beaten
egg, then the flour. Make a soft dough, even if it requires
a little more flour. Roll very thin, use a large round cut-
ter, butter the top, fold over, brush again with butter, and
bake in hot oven.

SALLY LUNN NO. 1.

1 pt. flour. ' 3 tablespoons butter.

2 tablespoons sugar. 1 cake yeast.

1/^ teaspoon salt. 1/4 cup warm water.

1 scant cup milk. 1 egg.

Sift flour, sugar and salt. Warm milk and melt into
this the butter. Stir in flour, add yeast after it is dissolved.
Beat egg separately and add to mixture. Pour all this into
a buttered cake pan. Let stand until double its bulk. Brush
with melted butter, sprinkle with sugar and bake in mod-
erate oven. Serve warm, cut into squares.

58

MY SPECIAL ROLLS.

Cook well done enough Irish potatoes to amount to one
and a half cups when run through ricer; dissolve one cake
of yeast' in one cup of tepid water; to the potatoes add two
eggs beaten light, one-half cup of sugar, then the yeast;
add one cup of flour and one cup of sweet milk, alternately,
beating with egg whip ; if necessary, add more flour to make
as thick as for batter cakes; let rise to twice its bulk in
warm place free from draughts; make into smooth dough
with one quart of flour, one heaping teaspoon of salt and
one cooking spoonful of fat. In winter it takes batter about
two hours to rise. In summer not so long. Roll out, cut
with biscuit cutter, put into greased pan, grease the tops,
cover, let rise one hour, and bake.

YEAST BREADS.

Whole Wheat Flour Bread.

1 cup scalded milk. V2 cup lukewarm water.

1 cup boiling water. 1 spoon salt.

1 qake yeast.

Add boiling water to milk, with salt. When lukewarm
add yeast dissolved in one-half cup lukewarm water. Beat
into this with egg whip enough flour to make batter. Whip
until light and then add flour to knead into dough. Knead
well, let rise until light. Shape into loaves, let rise again,
and bake forty minutes.

GRAHAM BREAD.

Made same way, adding one-third cup of molasses, using
equal measures of white and graham flour.

GERMAN COFFEE CAKE.

1 cake yeast. 11/2 cups flour.

44 cup lukewarm water.

Dissolve yeast in water; add flour, beat well, let rise to
nearly double its bulk, then add one-fourth cup butter
creamed with one-third cup sugar, two beaten eggs. Add
one-half cup Sultana raisins and flour enough to make stiff
batter, or enough to knead like bread. Let rise, work down,
and spread in buttered pans, making dough about one-half

59

inch thick. When light put in oven, sprinkle with sugar and
chopped nuts. Brush top with melted butter before sugar
and nuts are put on bread. Some cover with Coating made
of confectioners' sugar and water made into a paste. This
recipe can be rolled out, cut in shapes and made into sweet
rusks by adding one-half cup sugar, a few more raisins
and nuts.

CORNMEAL CAKES.

1 pint meal. 1 pint milk.

1 heaping tablespoon cooked 1 tablespoon flour.

rice. y2 teaspoon salt.

2 eggs beaten separately. 1 teaspoon baking powder.

Mix meal, flour, salt, baking powder and rice. Add milk
and yolks well beaten, and last, the stiff whites. Cook in
hot fat till brown.

CORNMEAL DROP CAKES.

1 pint meal. 1 tablespoon fat.

Va teaspoon salt. 2 eggs beaten separately.

1 cup hot water.

Stir in salt and fat. When cold add yolks well beaten.
If too thick add a little more milk or water. Add stiffly
beaten whites last. Drop with spoon on greased hot grid-
dle and cook on one side until brown, and puffed and full
of air bubbles, then turn and cook on other side until cooked
through.

DROPPED CORNBREAD.

2 cups commeal. 1 teaspoon salt.

1 teaspoon sugar. 2 cups boiling water.

Sift meal, salt and sugar. Pour over this boiling water;
let stand fifteen minutes, until perfectly cool. Drop spoon-
fuls in hot fat and fry delicate brown. A little sweet milk
may be added to water if desired.

MUSH BREAD.

1 pint sweet milk. V^ teaspoon salt.

% pint cornmeal. 1 teaspoon butter.

Heat milk to scalding point, stir in slowly meal. When
done remove from fire, add butter, salt and beat well. Then
add one egg beaten separately. Bake until light brown in
a buttered dish.

60

WAFFLES (VERY DELICATE).

IV2 cups floui:. 1^ cup com starch.

2 teaspoons baking pow- 1 cup rich milk.

der. 1/2 teaspoon salt.

1 tablespoon melted but- 3 beaten eggs.

ter or fat.

Sift dry ingredients together. Beat eggs, add milk and
stir in flour. Add butter. Cook in hot greased irons and
serve.

HICKORYNUT BREAD.

1 egg. 1 cup nuts.

1 cup sugar. 41/2 cups flour.

1 cup sweet milk. 4 level teaspoons baking

1 teaspoon salt. powder.

Mix well and let stand twenty minutes in two pans nine
inches long, four and three-quarter inches wide, three inches
deep. This amount just fills these two pans. Grease pans
and over top of loaves with melted butter; bake in mod-
erate oven until done. (Use the one-half cup flour to knead
in soft dough.)

SALLY LUNN WITHOUT YEAST NO. 2.

2 eggs. 3 level teaspoons baking

1 scant cup sugar. powder.

3 cups flour. 1 cup sweet milk.

'2 tablespoons butter.

Cream butter, add sugar and cream ; beat yolks of eggs
and add to sugar and butter; sift flour with baking pow-
der and stir in first mixture, alternating with milk; last
fold in beaten whites. Make like cake, bake in flat pan and
eat while hot with butter.

QUICK GRAHAM BREAD.

2 cups graham flour. 4 level teaspoons baking
1 cup white flour. powder.

1-3 cup sugar. II/2 cups milk.

1 teaspoon salt.

Make into batter with care, sifting powder with flour
several times, 1 scant cup chopped nuts and one cup dates
seeded. Put into well buttered loaf pans and bake.

Add 2 eggs well beaten, 1 large spoon shortening leaving
out nuts and raisins and bake in muffin rings.

61

QUICK COFFEE CAKE.

1 pint flour. 3 level teaspoons baking

1-3 cup sugar. powder.

1 teaspoon cinnamon, i/^ cup sweet milk.

1 egg. 4 tablespoons melted butter.

Vz teaspoon salt.

Sift all dry material twice together. Beat egg, add milk
and stir in flour. Add melted butter. Spread in shallow
pan, sprinkle with sugar and cinnamon and bake.

BOSTON BROWN BREAD.

2 cups whole wheat flour. 1 teaspoon of salt.
1 cup water-ground meal.

Sift together, and mix well, then add three-fourths cup
dark molasses and 1 cup of butter milk. When ready to
put in cans, add other half cup of milk, in which 2 level
teaspoons of soda have been dissolved. For raisin bread,
use one-half box of seeded raisins washed and pressed dry.

For the fruit bread, 1 cup of mixed chopped fruits, such
as raisins, citron, cherries or pineapple.

To steam : Fill one pound baking powder cans two-thirds
full and place in vessel of warm water. Cover with several
thicknesses of cloth and a top and steam three hours, add-
ing more water if necessary. Premium brown bread.

POP OVERS.

1 cup flour. V^ teaspoon salt.

1 cup sweet milk. 2 eggs.

Mix carefully and pour into greased rings.

Bake in hot oven 30 or 35 minutes until crisp and brown.

RICE MUFFINS.

IV^ cups prepared rice. 1 cup flour.

1 cup milk. 2 teaspoons baking powder.

1 tablespoon butter.

Brush muffin rings with fat and cook till brown.

CORN MEAL MUFFINS.

2 cups sour milk. 2 eggs beaten separately.
1 cup meal. 1 tablespoon butter.

1 tablespoon flour. 1 scant spoon salt.

1 teaspoon soda.

Sift meal and flour, mix yolks, add milk and soda, then
milk, add whites beaten last. Cook in hot muffin rings or
greased griddles.

62

OLD FASHIONED RUSK.

Sift twice together:

2V^- cups flour. 14 cup butter creamed.

1 teaspoon each of cinna- 2 1-3 cups sugar (brown) .

mon and soda. 1 egg.

y2 teaspoon each salt, 1 cup milk,
cloves and nutmeg.

Blend these all well together, stir in last a cup of raisins
or dates cut into strips, bake in a moderate oven, using a
deep loaf pan.

BROWN BREAD.

1 cup white flour. 1 cup New Orleans mo-

1 cup meal. lasses,

1 cup buttermilk. V^ teaspoon salt.

2 teaspoons soda.

Mix well, put into well buttered molds. Add 1 cup
chopped raisins and steam three and one-half hours.

OATMEAL BROWN BREAD.

1 cup graham flour. % cup molasses.

1 pint Quaker oats. 2 teaspoons salt.

% cup cornmeal. 1 pint sour milk.

Mix all well, steam 2 hours in greased molds, half hour
in timbal cups.

OAT FLAKE BREAD.

1 cup molasses. V2 teaspoon salt.

2 cups buttermilk. 1 pk. seeded raisins wash-
4 cups ground oat flakes, ed and dried.

11/2 cups flour.

After mixing one teaspoon soda each separately with
butter milk and molasses, mix milk and molasses, stir in
oat flakes, then flour and salt, then add raisins floured
with little extra flour. Bake in five 1-lb. baking powder
cans with tops on — ^fill little over half full, grease cans and
bake in very slow oven II/2 hours.

63

PINEAPPLE MUFFINS.

3 cups flour.

1/2 cup sugar.

3 teaspoons baking pow-

1 cup milk.

der.

l^ teaspoon soda, added to

2 eggs, beaten light.

pineapple only.

14 cup butter, or fat.

V^ can shredded pineapple.

1/2 teaspoon salt.

strained.

Mix and cook same as any muffin batter.

FRITTER BATTER.

1 cup flour. 1 tablespoon lemon juice.

2 eggs. y2 cup water.
1 tablespoon butter or fat.

Beat yolks as for cake, add water, beat into this the flour
and lemon juice. Add fat just before using, add beaten
whites last.

FRUIT FRITTERS.

Peel, core and slice apples. Let stand an hour, sprinkle
with sugar. Drain, dip into batter and fry.

Pineapple, peaches, apricot^ or bananas may be used in
this way. Use one kind or chop fruit using a combination.
Add to batter and drop by spoonfuls into fat and fry. May
be served with sauce.

CORN FRITTERS.

1 cup com. 1 teaspoon butter.

1 egg. 1 tablespoon flour.

1 tablespoon cream or rich V2 teaspoon salt.

milk.
Mix all together and fry in hot fat.

ORANGE BREAD.

V2 yeast cake. 1 teaspoon salt.

1^ cup lukewarm water. 3 tablespoons sugar.

2 eggs well beaten. Grated rind of 3 oranges.

2 tablespoons melted but- 1 cup of orange juice,
ter. 4 light cups flour.

2 tablespoons fat. '

Dissolve yeast in the warm water and beat this, with
other ingredients, thoroughly together. After this is done
add the flour and knead until elastic. Cover, allow, to rise
and make into loaves. Let the loaves rise and bake in hot
oven.

64

SALADS.

The success of a salad depends upon the pleasant com-
bination of the materials. We cannot always find new ma-
terial for novelties in this line, but in studying the combi-
nations and serving of the many delightful things that na-
ture has given us we are always able to produce a variety
of new salads, and to make beautiful garnishes for this
pleasing course at a dinner or luncheon.

Most all salads must be lightly blended and some mixed
at serving time. They must be cold, crisp and daintily
served. Salads form a separate course at a dinner or for-
mal affair. For family use they are usually served with
the dinner.

The selection of the salad depends largely upon the rest
of the menu. A vegetable salad is the favorite one for
home use, as it combines in flavor with all kinds of meat,
and makes a well-balanced meal — ^the one that appeals to
the working class.

We give a variety of recipes and many more can be used
from these suggestions. There are several kinds of dress-
ing, some with oil, some without. One kind may blend more
agreeably with some salads than others. We give a cooked
dressing that is especially good. It may seem expensive,
but when we realize the fact that it keeps indefinitely in
glass jars with glass top in sanitary refrigerators, and can
be made from left-over yolks, it will prove itself both eco-
nomical and a labor-saving help in many ways.

SALADS AND DRESSINGS.
CHICKEN SALAD WITH ALMONDS— TEN PEOPLE.

1 good hen. 3 stalks celery.

y2 lb. almonds, blanched.

Steam or cook chicken until tender. When ready to
take from the fire have one quart or more stock. Cut
chicken and celery same size. Cut almonds lengthwise, each
into two or three pieces. Mix all lightly together and add
enough cooked dressing to season well. Serve on lettuce
with mayonnaise or same kind of dressing with whipped
cream.

(5)

PINEAPPLE-CHERRY SALAD.

Yolks of 2 eggs, 1 cup of oil, thin with lemon juice, add
to this mayonnaise, i^ pint of cream whipped till stiff, and
the whites of 2 eggs beaten stiff, 1 envelope of Knox's gela-
tine. Soaked in qt. cold water, dissolved in boiling water.
When this has cooled but not congealed blend with mayon-
naise, cream and whites of eggs, 1 can white cherries,
stoned, halved, drained, 2 cans of pineapple chopped, y^ lb.
marshmallows, y2 cup chopped almonds. Blend with dress-
ing when ready to serve.

CHICKEN ASPIC FROM THE STOCK.

1 qt. steamed stock. 1 box gelatin.

1 onion. 1/2 pt- water, cold.

Cut onion in pieces, drop into stock, let stand or put on
fire to season; salt and pepper to taste. Let gelatine soak
in half pint cold water. Pour over this the hot strained
stock. When nearly cold put into mold. Add to this the
yolks of hard boiled eggs, or one or two whole eggs cut
into pieces. Stuffed olives look pretty cut in rings through
this aspic. This makes a pretty ring to serve the chicken
salad in, and can be garnished with cucumber daisies on
lettuce.

CHRYSANTHEMUM SALAD FOR FALL.

12 oranges.

1 lb. green grapes.

1 chicken.

1/2 lb. nuts if you wish,

3 stalks celery.

Make chicken salad with celery and nuts (pecans). Cut
orange peel in quarters to bottom without entirely remov-
ing them. With scissors cut in strips as small as can be
cut. Divide the orange in sections, making a double chry-
santhemum. Fill in center with salad, putting grapes on
top. Serve with heavy garnish of lettuce. Beautiful when
yellow chrysanthemums are used in decorations.

STUFFED CELERY SALAD.

Mix Neufchatel cheese with cream; season with salt and
pepper. Cut up green pepper fine and add to cheese. Stuff
celery and cut in pieces an inch long. Served with stuffed
olives on lettuce.

66

MOLDED FRUIT SALAD.

1 cup boiled dressing. 1 rounding tablespoon gela-

V^ cup whipped cream. tin soaked in l^ cup wa-

ter.

Mix cream and dressing togethM-, pour in gradually the
cooled gelatin. Have ready one can white cherries, one
small bottle maraschino cherries, one can pineapple, . one
cup nuts. Cut in small pieces. Drain and dry in towel.
Sprinkle with salt ; fold lightly in dressing. Put into mold
and let stand on ice several hours.

APPLE AND NUT SALAD.

4 juicy apples. 1/2 lb. seeded raisins.

Meat of 1/2 lb. English or
black walnuts.

Serve with whipped cream and lemon on lettuce leaf.

NEUFCHATEL CHEESE MOLDED WITH NUTS.

Make soft Neufchatel cheese with a tablespoonful melted
butter, half a cup of sweet cream, a dash of red pepper and
a cup of English walnuts or pecans blanched and chopped,
or chopped olives and pimentos until well mixed. Press
into an oval shape on a serving dish, serve with vegetable
salad — celery, tomato or lettuce preferred — and crackers.

APPLE AND CHEESE SALAD.

6 apples. 2 lemons.

14 lb. nuts. 1 cup dressing.

1 lb. cheese.

Marinate apples, cut in cubes in lemon juice. Cut cheese
in cubes also. When ready to serve, mix lightly together
and add mayonnaise. Put pecan on top, serve on lettuce
leaf.

MOLDED MAYONNAISE.

1 cup of onion aspic. 1 cup of mayonnaise.

Make aspic with two cups of water, two onions and two
tablespoons gelatine. Cook onions in water ten minutes
and add a little salt. Dissolve gelatine in two tablespoons
cold water. Add this to one cup of onion water while hot.
When cold fold in mayonnaise. Color green and serve in
mold with veal and tomatoes cut in cubes around the mold
of mayonnaise.

67

GINGER ALE SALAD.

One box of gelatine. 1 cup of water.
1 bottle of ginger ale. Juice of three lemons.

V^ cup of sugar. 1 cup of chopped celery.

1 cup of chopped apples. 1 small can of pineapple.

2 tablespoons canton gin-
ger.

Soak gelatine in the cold water. Heat pineapple juice
with sugar and lemon juice. Add gelatine when cool, then
ginger ale and fruit. Put in mold on ice to congeal.

APRICOT AND COTTAGE CHEESE SALAD.

1 can apricots. 1 lb. cottage cheese.

y2 box gelatine. 2 lemons.

^ cup of sugar. i^ cup of water.

Soak gelatine in water, cut apricots and lightly mix with
cheese. Dissolve sugar in syrup of apricots and add gela-
tine while hot; add lemon juice. When cool mix with fruit
and cheese. Put in mold to congeal.

PEAR AND CELERY SALAD.

1 can pears. 2 lemons.

2 tablespoons gelatine. 2 tablespoons sugar.

Put lemon juice, sugar and pear syrup on to boil. Add
gelatine. When dissolved take off to cool. Drain pears,
place in flat dish filled with chopped celery, cover with the
pear syrup. Cheese may be used if desired.

WALDORF SALAD.

Celery and apples, equal parts of each. Add pecans to
make it better. Mix lightly with dressing and chill. Serve
on pretty lettuce.

THANKSGIVING SALAD.

Bright red apples scooped out and filled with stuffed cel-
ery. Whipped cream dressing.

CELERY AND APPLE.

Cut celery in small pieces. Grate apple, drain. Mix ap-
ple with mayonnaise dressing; fold in celery. Chill and
serve in lettuce cups.

68

ASPARAGUS LOAF,

2 tablespoons butter. Seasoning to taste (salt,

2 tablespoons flour. paprika and pepper).

4 eggs. 1 can asparagus with the

1 scant tablespoon gelatine. liquid.

1 lemon (juice). 1 pt. whipped cream.

Heat butter in double boiler and strain flour to which
has been added water into butter, stirring all the time until
it becomes thick. Beat eggs well and pour over eggs the
flour and butter, stirring eggs continually. Put this mix-
ture again in double boiler and cook until eggs are done,
stirring same until ready to remove from the fire. (This
only takes a few moments.) Then add the dissolved gela-
tine. Add seasonings and juice of lemon. When cool add
whipped cream (about four large kitchen spoonfuls) . Line
pan with asparagus tips and pour over same this mixture
and layer of asparagus on top. Put on ice to congeal and
serve with whipped cream mayonnaise, to which has been
added a little lemon juice.

If you would give the loaf the asparagus flavor beat in
the custard the tender shoots of the asparagus tips.

AMERICAN CREAM CHEESE SALAD.

Mold grated or mashed cheese well seasoned into balls
size of marbles. Serve on lettuce leaf with French dressing.

CHEESE AND TOMATO.

Scoop out tomato, fill with grated cheese over the
chopped meat of tomato. Put green pepper rings around
tomato. Serve any kind of dressing that taste suggests.

CARROT SALAD.

1 cup raw carrots, peeled 1 cucumber, cut in small

and diced. pieces.

1 cup tomatoes, cut in small 1 onion, cut in small pieces.

pieces. 1 green pepper, cut in small

pieces.

Mix with a small quantity of oil or cooked dressing, salt
to taste, and serve cold on lettuce with a teaspoon of dress-
ing on each serving. Other vegetables may be used if pre-
ferred, as celery or beets.

60

STUFFED PEPPER SALAD.

6 green peppers. 1 can pimento.

4 Neufchatel cheeses.

Remove seeds and veins from pepper. Mash and sea-
son cheese with salt, pepper and a little cream. Line pep-
pers with pimento and stuff with cheese. Set on ice until
chilled. With a sharp knife slice the peppers into rings.
Serve two or three rings on lettuce leaf with French dress-
ing.

WATERMELON SALAD MADE OF APPLES.

Cut green apples into six or eight pieces. With brush
and pink fruit coloring paint the apple, leaving enough white
to look like watermelon. Brush the edges with green.
While damp from the color dip in celery seed to represent
watermelon seed. Use the above to decorate celery and
apple salad.

EGGS FOR SALAD OR LUNCH.

Boil eggs for twenty minutes or until thoroughly done.
Drain off water, peel and roll in palm of hand until round.
Brush with small paint brush, using damask rose or green.
Put a stem on top and you will have a perfect June apple.
Cut eggs to make pond lily salad. Stuff eggs with yolks
and the same dressing for sandwiches, and put back in
whites for lunch.

CELERY AND FRUIT SALAD.

2 stalks celery. 3 oranges.

1/^ lb. walnuts. ' 1 lb. Malaga grapes.

Cut celery in half-inch pieces, oranges in halves and
scoop out meat. Seed grapes, mix lightly with either cooked
dressing or mayonnaise. Serve in orange cups in wreaths
of smilax.

WEDDING SALAD.

1 lb. white grapes. 1 can white pears.

1 lb. marshmallows.

Split grapes and take out seed. Cut marshmallows in
two pieces. Mix lightly with cooked dressing. Fill half
pear and serve in cup of lettuce. Make dressing white with
whipped cream.

70

CHERRY SALAD.
Stuff red cherries with blanched almonds. Stuff white
cherries with cream cheese. Mix lightly with dressing and
serve on endive or lettuce. Serve with bread hatchets for
Washington salad.

DRESSING WITHOUT EGGS.

1 heaping tablespoon flour. % teaspoon mustard.

1 heaping tablespoon sugar, i^j cup vinegar.

1 teaspoon salt. 2 tablespoons butter.

1 teaspoon white pepper. 1 cup sweet milk.

Mix ingredients and put into double boiler, stirring con-
stantly until thick. Allow to cool and then stir in one-half
the amount of cream.

VALENTINE SALAD NO. 1.

1 qt. can tomatoes. 1 box gelatin, dissolved in V^

1 large onion. pt. water; add tablet

1 cup water. with gelatin to make a

pretty red.
Salt and pepper to taste.

Put tomatoes, onion cut in pieces, water and seasoning
on fire in stewpan. Let cook until tomatoes are soft. Strain
over gelatine and stir until thoroughly dissolved. When cool,
put in square pan an inch deep. Cut out with heart cake
cutter and serve on lettuce with wreath of celery. Write
Valentine with mayonnaise across heart.

VALENTINE SALAD NO. 2.

1 ring of pineapple. 1 heart cut out of pimento

and put on top of the
ring.

Pass mayonnaise and lay an arrow made from bread
across the heart. Have more toasted bread arrows on side
of the plate. Serve on lettuce. Cut a few stuffed olives
and lay around ring.

TOMATO AND CUCUMBER SALAD.

Cut off stem end of tomato, scoop out some of the meat
and chop this with tender cucumber. Serve with mayon-
naise. Sprinkle nuts on top ; serve on kttuce leaf.

71

PINEAPPLE AND CUCUMBER SALAD.

1 can pineapple chunks. 1 box gelatine.

1 large cucumber. 1 cup water.

3 lemons. 1 cup sugar.

Cut pineapple in one-half -inch squares. Cut cucumber in
cubes. Mix lightly together. Soak gelatin in cup water.
Put juice from pineapple and lemons on with cup sugar,
boil five minutes, add gelatin. When dissolved strain and
set aside to cool. When this begins to set, add cucumber
and pineapple. Use mould and set on ice. When ready to
serve turn out on lettuce and serve with whipped cream
and lemon. One green pepper cut fine and one-half pound
green grapes may be added to this mixture.

TOMATO And SHRIMP SALAD.

Cut off top of tomato, scoop out and fill with shrimps
that have been seasoned with mayonnaise. Serve on let-
tuce leaf.

POTATO SALAD.

1 pt. boiled potatoes. 3 hard-boiled eggs.

1 onion, minced.

Chop onion fine, cut potatoes in cubes, cut yolks and
whites of eggs in small pieces, or rings. Mix with cooked
dressing. Good everyday salad. Cut potatoes in balls with
vegetable scoop for top of salad. One-half pound crisp ba-
con makes a nice addition.

SWEETBREAD AND CUCUMBER SALAD.

1 pair sweetbreads, cooked 2 medium sized cucumbers,
and cooled.

Peel cucumbers and stand in ice water for an hour, cut
in dice almost half inch, break sweetbreads into small bits
with silver knife, mix lightly, serve in cucumber boats on
lettuce, with following dressing:

1 pt. double cream. l^ teaspoon salt.

4 tablespoons lemon juice. Dash cayenne.

Whip cream solid, mix gradually the lemon and season-
ing; fold into salad.

72

VANDERBILT-SEWANEE SALAD.

Soften Neufchatel with a little cream, season with pep-
per and salt, color with violet color paste, delicate ; fill large
celery sticks. With silver knife scrape off even; let stand
in icebox to chill. Fill some sticks with yellow cream cheese
softened and seasoned. When cold, cut with sharp knife
in inch pieces and pile on lettuce. Garnish platter with
small chrysanthemum oranges filled with cooked dressing
made stiff with whipped cream.

SPANISH SALAD.

3 good-sized tomatoes. 1 can pimento,

2 green peppers. 1 slice of each on lettuce with

1 Spanish onion. mayonnaise.

ONE THOUSAND ISLAND DRESSING.

Yellows of 4 hard boiled eggs, grated, % cup olive oil,
iy2 cups Chili sauce. Grated onion to suit taste.

SPAGHETTI SALAD.

Take one-fourth package of spaghetti, broken into small
pieces, boil in salted water until soft. As soon as tender,
throw into bowl of ice water to bleach. When cold, dry on
soft towel. Mix with it gently one boiled white potato,
two hard boiled eggs, one-half cup each of chopped celery
and sharp cheese, one-half teaspoon onion juice, one chopped
pimento, two peeled tomatoes; season to taste with salt,
white pepper and paprika. Pour on all a generous quantity
of salad dressing. Let stand for half hour to season. Ar-
range on lettuce leaves with slice of tomato and half of
stuffed olive on top of each. Serve cold with cheese wafers.

ROQUEFORT SALAD.

% cup Roquefort cheese. 3 tablespoons tarragon vine-
2 hard boiled eggs. gar.

1/^ teaspoon salt. V2 cup olive oil.
Yz teaspoon paprika. 2 head crisp lettuce.

Wash lettuce. Crumble cheese into very small bits.
Run eggs through ricer. Make the French dressing. Blend
carefully with the cheese and mix with lettuce until each
leaf is coated. Serve in salad bowl with crisp wafers.

73'

FROZEN VEGETABLE SALAD.

9 large tomatoes. 1 tablespoon Worcestershire

1 stalk celery. sauce.

2 medium sized cucumbers. V^ teaspoon grated horse rad-
1 green pepper. ish.

1 tablespoon grated onion. 1 cup cooked dressing.

1 cup whipped cream.

Peel and cut fresh tomatoes in small pieces. Put in
colander to drain. Peel cucumbers thick, cut through twice,
make slices in quarters. Mix with tomatoes, add celery and
pepper cut fine. Mix in sauce, horseradish and onion,
sprinkle with salt. Then fold in lightly cooked dressing.
Have melon mould ready. Put layer of salad and some of
whipped cream, then layer of salad and cream, until mould
is full. Pack in ice and salt for three or three and half
hours. When ready to serve turn out on platter of pretty
lettuce leaves. Garnish with pepper rings. Pass dressing.

POINSETTIA SALAD (For Christmas).

Place ring of pineapple on pretty lettuce leaf, drain can
of pimentos and wipe dry. With scissors cut six long pe-
tals with pointed ends and lay on pineapple to represent
flower. Cut stamens from heart of lettuce and stand five
or six in center. This makes a perfect flower. Serve with
mayonnaise passed.

BIRD NEST SALAD.

Make soft cream cheese into little balls to represent
eggs. Make nest of shredded lettuce. Put a spoonful of
salad dressing in the nest, lay four or five eggs on top of
this. Sprinkle with paprika. Neufchatel cheese makes
pretty eggs, and may be tinted any delicate color.

FROZEN CHEESE SALAD.

2 lbs. cottage cheese. 1 teaspoon Worcestershire
4 large tomatoes. sauce.

Yz teaspoon salt. 1 cup cream.

l^ teaspoon cayenne. 1 green pepper.

Cut tomatoes in pieces, drain, cut peppers. Mix cheese
with cream and seasoning. Add tomatoes and pepper.
Pack in mould; turn out and slice.

74

CHEESE LOAF.

1 tablespoon granulated 34 cup cooked dressing.

gelatine. 2 cups grated cheese.

2 tablespoons cold water. 1/2 cup chopped pecans.

3 tablespoons boiling watsr. 1/2 cup stuffed olives.

1 cup whipped cream.
Soak gelatin in cold water five minutes. Pour boiling
water over gelatin and stir until dissolved. When cool add
dressing, cheese, olives, nuts, and fold in whipped cream.
Mould in oiled mould. Serve as a salad.

ASPARAGUS IN PIMENTO RINGS.
Put asparagus tips in cooked dressing and chill on ice;
carefully slip in round pimento ring or put in whole pimen-
to. Serve on lettuce.

SWEETBREADS AND TOMATO SALAD.
1 lb. sweetbreads. 6 tomatoes.

Cook and dice sweetbreads, cut off the tops of tomatoes
and with a sharp knife carefully remove hearts and dice in
pieces about the size of sweetbreads. Blend with cooked
dressing and fill the tomato cups. Serve on lettuce leaves.
Chicken may be used instead of sweetbread.

CHEESE SALAD.

1/^ lb. American cream 4 tablespoons water.

cheese. 1 teaspoon grated onion.

1 pt. whipped cream. Salt and pepper to taste.

1 tablespoon granulated
gelatine.
Put in half-dozen mall cups or moulds and chill. Serve
with cooked dressing.

SALMON WITH CUCUMBER DRESSING.

1 can salmon, pickedl||fr;nd 1 teaspoon salt.

broken into pieces. 2 teaspoons sugar.

1 tablespoon gelatine, soak- 3 egg yolks.

ed in 14 cup cold water. 2 tablespoons vinegar.

1 teaspoon made mustard. 1 cup rich milk.

Put milk in boiler. Beat other things together and add
to milk. Cook until thick. Add gelatin to hot mixture.
Lightly fold in salmon and pack in mold that has been
dipped in cold water. Serve with cucumber dressing.

■75

FROZEN TOMATO SALAD.

1 can tomatoes. 1 teaspoon Worcestershire
1 small onion. sauce.

V^ cup celery. i/^ teaspoon paprika.
1 teaspoon salt. 1 cup whipped cream.

~ Chop celery and onion and put on fire with tomatoes and
cook until soft. Mash through a sieve. There should be
one cup thick puree. Add salt, paprika, and when cold fold
in one cup whipped cream. Put in mold and pack in salt
a^d ice for three hours. Turn out and slice. Serve in slices
oi; lettuce leaves. Neufchatel balls are pretty laid on the
slipe or around if in small molds.

CUCUMBER DRESSING.

1 cup whipped cream. l^ minced onion.

1 tablespoon lemon juice. V4 teaspoon salt.
1 cucumber, chopped fine.

Whip cream stiff. Lightly mix in other ingredients.

HOLLAND HOUSE SALAD.

Three grape-fruits pulled into large sections and ar-
ranged on leaves of lettuce. One small bottle of marrons
and two cakes of Neufchatel cheese mixed with cream and
highly seasoned. Serve with mayonnaise.

FRENCH DRESSING.

A tablespoon of vinegar, a dash of cayenne, three table-
spoons olive oil, one-fourth teaspoon lemon juice, one-fourth
teaspoon salt. Into a chilled cup put the salt, pepper and
lemon juice. To this add the oil, and lastly, stirring con-
stantly, add gradually the vinegar. Lemon juice may be
used instead of vinegar if desired.

NEW WAY TO MAKE MAYONNAISE.

Put one whole egg in bowl. Beat into this one pint of
Wesson or olive oil, add lemon juice, salt and pepper to
taste. Add to mayonnaise when just finished, one table-
spoon boiling water for each cup of mayonnaise, beat in
and when cool place on ice. This prevents separation.

76

OUR FAVORITE DRESSING.

Yolks of 14 eggs. 1 teaspoon black pepper.

1 cup vinegar. Dash cayenne.

% cup butter. 1 teaspoon celery seed.

1/2 cup sugar. ' 1 teaspoon made mustard.

1 teaspoon salt. %,nd a little onion juicjB

if liked.
Put vinegar and butter in double boiler. Beat yolks
very, very lightly. Add other things to yolks. When vine-
gar is hot, add eggs and cook until thick. When cold, add
one pint whipped cream. Half of recipe makes enough for
small family. This will keep for a week in refrigerator.
Add whipped cream when ready to serve.

CORN STARCH DRESSING.

Yolks of two eggs. i/^ cup of vinegar.

y2 cup of com starch. 1 cup boiling water.

Mix corn starch and vinegar thoroughly. Add boil-
ing water and cook over boiling water until very thick and
smooth. Add yolks when ready to take from the fire. When
cold add one pint of oil and the juice of two lemons, salt
and cayenne pepper to taste.

OIL DRESSING.

2 yolks (one cooked and i/^ teaspoon salt.

one raw). Pinch white pepper.

1 cup oil. V2 teaspoon mustard.
Juice 1 lemon. Little onion juice.

Beat raw yolk light, add the cooked yolk mashed. Then
add oil gradually, little lemon at a time. Season and keep
in cool place. One yolk hard-boiled egg will be best. Add
whipped cream.

SLAW DRESSING.

Beat yolks of 3 eggs with 1 teaspoon corn starch, dis-
y2 cup sugar. solved in a little of the

2 tablespoons melted but- milk.

ter. 1 teaspoon mustard.

1 teaspoon salt. V2 cup vinegar.

1 cup dream or milk. A little cayenne pepper,

and lastly the whites of

Cook in double bmler.

eggs beaten stiff.

77

RUSSIAN DRESSING.

3 tablespoons mayonnaise. A little chives, cut fine.

1 tablespoon Chili sauce. A dash of paprika.

1 teaspoon tarragon vine- A little mustard,

gar. . A little salt.

1 chopped pimento.

If too thick make thin with vinegar same as used in
dressing.

SUGGESTIONS FOR COMBINATION OF FRUIT AND
VEGETABLES FOR SALADS.

One small half grapefuit with large cavity in center filled
with finely chopped cucumber. French or cooked dressing.

Birthday salad made with banana and pineapple ring.
Cut banana to stand like a candle in the pineapple ring.

Grapefruit, celery and grapes.
Banana balls and pineapple.

Large strawberries and pineapple cut in strips. Serve
on chicory.

Shrimp and capers served together with French dressing.

Shrimp, cucumber and stuffed olives.

Half pear filled with Neufchatel balls and mixed nuts.

Peaches filled with stuffed cherries.

Grapefruit and marrons.

Egg and celery chopped in small pieces.

Oranges and celery.

Apples, grapes and celery.

Tomatoes sliced with Neufchatel filling. Called "To-
mato Sandwich Salad."

Chicken salad with celery and grapes.

Chicken, apples, celery and grapes.

CHEESE BALLS NO. 1.

Yz lb. cream cheese. , 1 teaspoon French mustard.

2 tablespoons cream.

Season with pepper and salt and a little onion. Grate
or mash cheese. Add mustard, cream and seasoning. Form
into balls and serve on lettuce. They qiay be rolled in
ground nuts. i -

CHEESE BALLS NO. 2.

y% cup milk. Salt and pepper to taste.

1 cup cream cheese.

Put milk over fire in double boiler. Add cheese; stir
until thick. Let cool, make into balls, put English walnut
on each side and serve with salad or meat course.

Ground and browned almonds mixed with cheese makes
a good combination. Make into balls and serve as above.

CHEESE DREAMS NO. 1.

Cut lightbread in thin slices. Cut cream cheese to make
sandwiches. Cheese can be grated and put between. Brush
over top with soft butter, run into stove until cheese melts
and bread browns. Serve hot with meat course or salad.

CHEESE DREAMS NO. 2.

Cut small thin rounds of bread and cut cheese to fit, or
put between two rounds of bread cheese filling. Saute in
hot butter ; brown both sides. Cover for a minute when put
in saucepan. You can use chafing dish for browning.

CHEESE STRAWS.

1/2 lb. cream cheese. Salt and cayenne pepper.

1 egg. Flour to make soft dough.
3 tablespoons water.

Mix all well; grind cheese if not soft enough for mash.
Add egg, water and seasoning, make into dough. Roll thin
and cut with pastry cutter. Make rings and fill with straws
(after they have been baked in moderate oven). They are
pretty plaited in sticks and baked.

CHEESE BISCUITS.

1/2 lb. cream cheese. Dash cayenne pepper.

1/2 cup butter. 1 scant teaspoon salt.

2 whole eggs.

Grate cheese, add beaten eggs, pepper, salt, also butter.
Mix Ughtly into enough flour to make soft dough. Roll thin,
cut and bake carefully until delicate brown.

79

CHEESE SOUFFLE.

1 cup bread crumDs. V^ tablespoon butter.
V^ cup sweet milk. y^ teaspoon salt.

4 tablespoons grated Pinch cayenne pepper,

cheese. Speck of soda.

2 yolks, 3 whites of eggs.

Beat yolks very light, add bread crumbs, milk, cheese
and seasoning. Fold in whites and bake in oven until brown.

TOMATO RABBIT.

1 cup tomatoes. li/^ cup milk.

1 cup cheese. 1 tablespoon flour.

Pinch soda. Pepper and salt.

Cook and serve on crackers while hot.

80

VEGETABLES

Vegetables should always be cooked when perfectly
fresh. If kept for any length of time they should be kept
in a cool, dark place. Green, starchy vegetables must be
cooked in boiling water with a little salt. Salt not only sea-
sons, but helps to preserve the color. Time for cooking de-
pends on age and freshness of vegetables.

In studying the serving of vegetables we should use
them with meats that harmonize. Usually two vegetables
are served with a course.

IRISH POTATOES— BOILED.

Wash them well. New ones are best scraped. Peel old
ones. Put in cold water to prevent discoloring. If wilted
let stand in ice water for an hour. Cook in boiling, salted
water from twenty to thirty minutes. Pour off water.
Sprinkle with a little salt to help absorb the moisture. Let
stand on back of range with just enough opening in vessel
for steam to escape. Serve with butter, pepper and salt or
with a cream sauce.

IRISH POTATOES— MASHED.

Cook as above. Run through ricer. Season with but-
ter, a little cream and beat very light and white. Serve this
way or put in pan. Shape into a cone, make a little nest in
top and put lump of butter in it. Smooth potatoes over
this. Set in stove and bake light brown. Pretty served on
platter after being put through ricer and garnished with
a few egg yolks boiled and run through ricer also.

POTATO SURPRISE.

1 pt. mashed potatoes % teaspoon celery,

(use while hot). 14 teaspoon pepper.
1 tablespoon butter. Dash cayenne.

1 teaspoon salt. V2 teaspoon grated onion.

Let cool slightly. Add one yolk. Shape in balls. Fill
center with peas or sweetbreads, seasoned (any cold meat
will answer). Shape as croquettes or potatoes and fry in
deep fat.

81

(6)

FRIED POTATOES.

There are various ways of preparing potatoes for fry-
ing or sauteing. Cold, boiled potatoes made into cakes can
be dipped in flour and sauted in butter. Parboil potato balls.
Dip in hot fat and fry delicate brown. Cut potatoes in
slices, cubes or latticed slices. Fry in deep fat. Drain on
brown paper and serve at once.

Use vegetable scoop for cutting small potato balls. Use
the waste for creamed potatoes or run through ricer after
cooking in salted water. Salad can be made of the pieces
after they have been drained and cooled.

POTATOES AU GRATIN.

Cut potatoes in cubes. Cook as above. Drain and serve
with cream sauce. One pint of sauce, one cup of cream
cheese, two and one-half cups potato cubes.

COLD POTATOES.

Make white sauce. Pour over potatoes. Run in stove
to heat. Serve with little chopped parsley over them.
Cheese can b& used the same as above.

POTATOES IN THEIR JACKETS.

Wash well and dry. Put in a hot oven and cook from
fifty to sixty minutes. When soft break skin in one place
and serve at once.

STUFFED POTATOES.

Cook as above. Cut off end carefully, keeping the hull
from being broken. Scoop out potato. Season with but-
ter, pepper and salt and a little grated onion. Fill hulls
full. Run in oven in pan to season. Serve hot. Cheese
may be used grated instead of onion, or both, if liked.

BROILED POTATOES— COLD.

Cut in slices or small pieces. Put tablespoon of butter
in saucepan. When hot put in potatoes. Mix thoroughly
with butter until fat is absorbed. Sprinkle with salt and
serve at once. A little grated onion can be added to butter
before putting in potatoes.

82

SWEET POTATOES.

Boil sweet potatoes as you would Irish potatoes. Drain,
mash, season with sugar and butter and a little cinnamon
or any kind of spice you may like. Put in pan. Run in
stove to brown and serve. Sprinkle top with ground almonds
and bits of butter. Stale cake crumbs ground and browned
make them nice.

Another Way to Make Sweet Potatoes Delicious.

Prepare them as above with sugar and butter. Add one
cup of old-fashioned walnuts, one-fourth cup of Sherry wine
and put in baking dish. One cup of raisins may also be
added. Serve in baking dish with meat course. Marsh-
mallow on top makes a lovely meringue.

CANDIED SWEET POTATOES.

Boil or steam. Scrape, slice and put in pan with layers
of butter, brown sugar and potatoes. Cook until candied
in stove, or put in saucepan on top of stove and cook until
thick syrup.

Sweet potatoes can be wished, wiped and brushed with
a little grease and baked in oven until mealy and soft.

PUMPKIN.

Cut in small pieces after peeling. Put on stove with
just enough water to keep from sticking to vessel, as it
contains so much moisture. Cook until tender and drain
if there should be too much liquid. Season with butter and
salt. Some fry in butter as you would squash.

PARSNIPS.

Wash, peel and boil until done. This requires about an
hour. Cut lengthwise strips. Dip in butter, then in flour
and saute on both sides until brown. They can be mashed
as potatoes, mixed with an egg, seasoned and made into
cakes, dipped in flour and sauted as above.

83

SQUASH.

Wash, peel and cut in pieces. Cook in salted water until
tender. Drain. Season like okra, adding a little cream.

Another way to cook squash : After boiling add season-
ing and a little cream or milk and an onion, chopped fine.
Put butter in saucepan and fry until brown.

Small squash are so pretty to serve creamed squash in.
Hull out center without peeling them. Cook the pieces as
above and let the hulls steam until tender, but not long
enough to spoil the shape. Season with cream, butter, pep-
per and salt and a little grated onion. Fill cavities. Run
in stove and let season. Can be served on individual plates
or as an entree.

SALSIFY.

Wash, peel or scrape. Let stand in cold water for awhile.
Cut in inch pieces. Boil in salted water, changing several
times. When tender serve in cream sauce.

GREEN CORN.

Pick over carefully and brush with a little whiskbroom.
Drop in boiling water (salted) and cook twenty to thirty
minutes. Serve hot with butter. Can be cut from cob, put
in vessel over hot water, seasoned and served hot.

STEWED CORN.

3 cups com. 1 cup water.

1 cup rich milk. 1 tablespoon butter.

Cut corn from cob. Scrape out pulp. Put in stew pan
with water. Cover and cook until tender, which requires
about twenty minutes. Add butter and cream before taking
from fire; also pepper and salt.

CORN PUDDING.

2 cups com. 2 cups milk.

2 eggs. 1 tablespoon butter.

1 teaspoon salt. A little sugar.

Grate com from ear. Add eggs, melted butter, salt and
sugar. Put in baking dish and cook until it thickens and
browns.

84

CORN DROP CAKES.

2 cups grated com. 1 scant teaspoon baking

2 eggs or 4 yolks, beaten. powder.

Vi, cup flour. 1 tablespoon melted butter.

Season with salt.

Beat eggs. Add corn. Sift baking powder with flour
and fold into the mixture. Add butter and drop by spoon-
fuls into hot fat and brown.

FRIED CORN.
3 cups com. 1 tablespoon fat or butter.

Cut com and scrape the pulp. Put drippings in spider.
When hot add corn. Stir well and cook twenty minutes.
Season with salt and pepper and serve in baking dish while
warm. A little sugar added to com helps the taste.

ONION.

Peel off outside skin. Cook in boiling, salted water until
tender. Can be served whole seasoned with melted butter or
cream sauce. If large, cut small pieces after boiled and
serve with white sauce.

SPANISH ONIONS— STUFFED.

6 medium Spanish onions. 1 cup water.

1 cup minced or ground 1 heaping tablespoon butter,

cold meat. Pepper and salt to taste.
Yz' cup bread crumbs.

Parboil onions until tender or cut out the center before
cooking. Chop the pieces. Add a few bread crumbs, some
minced ham^ chicken or veal, or both. Season highly with
salt and pepper. Moisten with melted butter. Fill cavities
of onion, put in baking dish, pour over this a little water or
cream. Put in stove and bake until tender and brown, after
sprinkling top with bread crumbs.

BROILED ONION.

Slice one large Spanish onion, sprinkle with salt. Saute
in melted butter until brown on each side. Serve on rounds
of buttered toast.

85

CABBAGE.

Cut cabbage in quarters. Pull open the leaves. Let
stand in cold salted water thirty minutes. To one head of
cabbage allow one-half pound of salt pork or bacon. Put
meat in kettle of cold water, when boiling put in cabbage
cut from the stalk. Cook in uncovered vessel for one-half
hour. When done drain, season with salt and cayenne pep-
per, pile on platter, put meat in center and serve,

CABBAGE NO. 2 (CREAMED).

Cut fine, let stand in water awhile, put into vessel of
boiling water with salt. Cook ten minutes. Drain, add
enough boiling water to cover and cook ten minutes more.
Drain. Have ready white sauce, put into cabbage, season
and serve hot. Can put in baking dish covered with but-
tered bread crumbs and run into oven and brown.

COLD SLAW.

Shave cabbage, stand in ice water to make crisp. Drain,
add cooked salad dressing and serve with vegetables. Hard
boiled eggs garnish this nicely and add to the taste. Onion
and celery may be added.

GREENS.

Mustard, kale and turnip greens are cooked the same
way as spinach. It is necessary to pick and wash each leaf
carefully. The old-fashioned way of cooking turnip greens
seems the most popular, and some think it quite a treat, to
be able to enjoy the hog jowl and greens. Have meat boil-
ing in water some time before adding greens. Cook until
tender. Serve on platter with meat in center and poached
eggs around border of dish.

GREEN STRING BEANS.

Old-fashion way to cook string beans, break into pieces.
Let stand in cold water for a while. Put one half pound
fat pork into a pint of cold water and cook for half an hour.
Then add three pints of beans. Cook for one and half hours.
If water should boil out add a little more warm water. Sea-
son and serve on platter with pork sliced.

86

SPINACH.

Pick, wash spinach, put in boiling water and cook until
tender. Drain, season with salt, butter and pepper. Put in
warm platter. Serve with hard boiled eggs cut in rounds
and laid around spinach. Poached eggs are also nice with
this vegetable.

EGG PLANT.

Boil until tender, cut in half, scoop out center. Mash
pulp, season with salt, pepper and a little butter, a few
drops cream. Fill shell, sprinkle top with bread crumbs and
a small piece of butter and brown in oven.

FRIED EGG PLANT.

Remove skins, cut in thin slices and let stand in salt
water for one-half hour. Dip in egg and fry in fat.

CUCUMBER.

Cucumbers are bitter near the skin. Peel thick and slice
thin. Let stand in cold, or ice water without salt, as salt
toughens them. Drain and serve on crushed ice. An onion
sliced added to the cold water while standing improves the
taste of the cucumber. They are often served together at
table.

FRIED CUCUMBER.

Prepare as above, slice, drain and dip in salted meal
with pepper added. Fry in butter a delicate brown. A lit-
tle minced onion added to butter before cucumbers are put
in improves flavor. Turn with spatula. Serve on toasted
crackers or small rounds of bread sauted in butter.

TURNIPS.

«

Cook like carrots. After boiling in salt water ten min-
utes drain, and pour fresh boiling water over them. Cook
until tender, season and serve with white sauce.

Cook turnips as above, when second water has been
added season with fresh pieces of pork, a little sugar to
soften the strong taste, cayenne and a little salt. Serve hot
with com bread sticks.

87

STUFFED TURNIPS.

6 turnips, even in size. 2 teaspoons milk.

1 tablespoon butter. l/^ teaspoon chopped onion.

2 slices bacon. 1/2 cup fresh crumbs.

Salt and pepper to taste. Boil turnips until tender, and
cut off tops and scoop out center. Chop fine with bacon,
onion, bread crumbs and milk and fry in butter. Put in
turnip shells, sprinkle. with crumbs, piece of butter on each
and bake ten minutes.

Nice way to cut turnips as a rose, steam until ten-
der, color any shade. Serve creamed turnips in same. A
perfect calla lily can be made of a thin slice of turnip pinned
together at one side with carrot center, using parsley for
stem.

CAULIFLOWER.

Take off outside leaves, cover with cold water and let
stand half hour. Drain, cook in boiling water in uncovered
vessel until tender. Pour a well seasoned creamed dressing
over it. Do not season until done. It is often cooked in
cheese-cloth bag to keep it white.

BEETS.

Wash well, cook without peeling. It requires one hour
for cooking beets. Drain and rub off skins. Slice, serve
with vinegar, pepper and salt. Some prefer them with su-
gar and butter.

OKRA.

Cook whole if pods are not too large. Cut in smaller
pieces if large. Cook in boiling water (salted), for thirty
minutes. Drain, season with pepper, salt and drawn butter.
A little vinegar improves taste.

Okra can be dipped in batter and fried like oysters. It
tastes very much like them.

TOMATOES.

There are a great many ways of preparing and serving
tomatoes. The simplest way is to serve them chilled, peeled
and sliced. Season with salt, pepper and vinegar, or sugar.
They can be cut in halves or in sections to look like a pond
lily and served with salad dressing. Pretty on lettuce leaf.

88

BROILED TOMATOES FOR BREAKFAST (GREEN).

Wash, wipe and cut in inch slices. Dip in meal that has
been salted and pepper added. Melt some butter in spider,
when hot put in slices of tomato. When brown turn and
brown other side. Serve on very thin slices of toast. Nice
with poached egg on each slice.

STEWED TOMATOES.

1 can stewed tomatoes. 2 tablespoons vinegar.
1/^ cup sugar. 1 tablespoon butter.

If fresh tomatoes, peel, cut into pieces, add sugar, a lit-
tle salt, and the vinegar. Cook until tender and thick. Add
butter and serve with dinner.

BAKED TOMATOES NO. 1.

Select tomatoes near same size. Allow one tomato for
each person. Wash, wipe and cut off top, scoop out center
and fill the cavity withthe tomato cut fine, seasoned highly
with salt, pepper, onion, bread crumbs and a little chopped
celery. Cold meat ground can be used with this mixture.
Put tomatoes in pan with a little butter on each. Run in
' oven and bake twenty minutes.

BAKED TOMATOES NO. 2.

6 tomatoes, as near one 6 mushrooms^

size as possible. 1 tablespoon chopped pars-

1 heaping tablespoon bread ley,

crumbs. 1 tablespoon butter.

1 tablespoon grated cheese. Pepper and salt.

Cut the tomatoes in halves if large enough. Scrape out
some of pulp and add to the mixture. When mixed fill to-
matoes, place in buttered tin, season highly and bake in mod-
erate oven twenty minutes.

BAKED TOMATOES NO. 3.

4 large tomatoes. 2 tablespoons butter.

:^ cup brown sugar. 1 tablespoon water.

Scald tomatoes and peel. Put in baking pan, add sugar,
butter and water and bake until done.

89

ASPARAGUS.

Wash, scrape and let stand in cold water. Tie several
stalks together and cook standing with bloom end up. It is
more tender and takes less time to cook. Serve on toast
with cream sauce poured over it.

Canned asparagus needs only heating and is served in
same way. Asparagus tips are pretty in bread cups with
cheese sauce. Garnish with crisp parsley.

BUTTER BEANS.

Shell and let stand in cold water for a while. Cover
with boiling salted water. Cook one hour. Serve with cream
sauce or drawn butter. Can be pressed through potato ricer ;
add a little cream, butter, pepper and salt. Put in pan,
sprinkle with buttered bread crumbs and run in stove to
season.

GREEN PEAS.

Shell, cover with boiling water and cook thirty minutes
in an uncovered vessel. Drain, season and serve hot. A
litle sugar is sometimes an improvement. White sauce can
be used with peas.

CARROTS.

Cut in squares or bars, boil in salted water. Drain well,
season with salt and pepper and serve with drawn butter or
cream sauce.

SURPRISE BALLS.

Take cold mashed potatoes, form into balls size of an
egg, with spoon make cavity in each end large enough to
put an oyster. Dip in beaten egg, roll in crumbs and fry
in deep fat. Cold minced meat may be substituted for oys-
ter. Serve with tartar sauce.

STUFFED PIMENTOS.

1 cup cold potatoes. A little bacon, bread crumbs,

1 tablespoon hominy. onion juice, and Worcester-

shire sauce.

Mix all together and stuff pimentos.

SCALLOPED POTATOES.
Scallop as you do oysters, only add pimentos and grated
cheese on top.

90

DRIED LIMA BEANS.

Soak for several hours one pint of lima beans. Put in
boiling water, let come to boil quickly, and simmer until
done. Season with salt and butter.

Black eyed peas are cooked the same way.

BOSTON BAKED BEANS.

Three and one-half cups of beans soaked over night.
Parboil about ten minutes. Take from pot and add three-
fourths pounds of salt pork, two tablespoons of black mo-
lasses, and one teaspoon salt. Put in bean pot, cover with
water in which beans have been cooked. Bake in slow oven
for several hours, adding water when necessary. When
done, remove cover and brown.

MOLDED MACARONI.

1 ten cent box macaroni. 14 cup cheese.

1 cup of soft bread crumbs. 3 eggs.

1 cup milk. 1 tablespoon butter.

2 pimentoes or green pep- 2 tablespoons chopped nuts.

pers. 1 medium size onion.

2 tablespoons chopped pars-
ley seasoned to taste.

Heat milk and add bread crumbs and butter. When
slightly cooled add eggs well beaten and follow with other
ingredients. Fill a one pound baking powder can with mix-
ture and steam one hour. Can must be greased before mix-
ture is put in. To steam 1 place can in vessel of water so
the water can circulate under can as well as around sides.
Vessel in which can is placed must be closed. 'Remove from
can, slice and serve with tomato sauce.

ASPARAGUS CHEESE.

1 can asparagus tips. 1 cup yellow cheese.

1 cup blanched almonds.

Make a thick white sauce, using asparagus juice with one
cup sweet milk, one tablespoon each of flour and butter, add
to this the cheese. Cut asparagus in three pieces. Put in
baking pan, cover with cheese sauce with almonds cut in two
or three strips added. Sprinkle top with soft bread crumbs
and bits of butter run in over to season and brown. De-
licious.

91

COMBINATION VEGETABLES, MEAT AND EGGS.

GREEN PEAS AND ASPARAGUS TIPS.

2 cups green peas. l/^ teaspoon minced parsley.

1 cup asparagus tips. Salt and pepper.

1 cup cream sauce.

Boil peas and asparagus until tender, and serve with
cream sauce. Garnish with parsley.

MACARONI AND SAUSAGE.

Cook macaroni with cheese as directed. When almost
ready to be taken from stove have some sausage balls of
good country sausage made about size of marbles. Fry
brown and put on top of macaroni. Let stand in stove to
season and serve in baking dish garnished with parsley.

DEVILED EGGS WITH TOMATOES.

6 eggs. 1 tablespoon butter.

y% teaspoon grated onion. 1 teaspoon corn starch.
1 pt. tomatoes.

Cook tomatoes with onion, salt and pepper for a few
minutes. Add butter and com starch, cook five minutes
longer. Beat eggs lightly, stir in tomatoes and serve on
toast.

STARCHED EGGS WITH FISH CUTLETS.

6 hard-boiled eggs. 1/2 teaspoon salt.

1 cup rich milk. 1 tablespoon minced parsley.

2 tablespoons butter. Dash of cayenne.
1 tablespoon flour.

Slice egg in half lengthwise. Make sauce of milk, flour,
butter, salt and pepper. Pour over eggs and sprinkle with
parsley. Serve with fish cutlets.

GREEN CORN WITH GREEN PEPPERS, TOMATOES
AND ONIONS.

6 ears com; cut off half 3 tomatoes, peeled and cut

and scrape. fine.

y^ green pepper. 1 teaspoon chopped onion.

Cook slowly for twenty minutes, or until reduced; sea-
son, salt and pepper ; add one tablespoonf ul butter when tak-
ing from fire.

92

TOMATOES STUFFED WITH CHICKEN LIVERS.

6 tomatoes. 1 pinch nutmeg.

6 chicken livers. 1 cup fresh bread crumbs.

y^ tablespoon butter. 1/4 teaspoon salt.

1 tablespoon olive oil. l^ teaspoon cayenne pepper.

1/^ teaspoon minced parsley. % grated onion.

Cut off the top of tomatoes, remove the inside with a
spoon and chop up bread and livers (after being boiled).
Then add salt, pepper, onion, parsley, butter and nutmeg.
Fry in oil, put back in tomato shells, dust with bread crumbs
and bake ten minutes.

RICE SERVED IN TOMATO SAUCE.
After rice has been cooked and cooled it can be made
into pretty border molds to serve meats in or any creamed
vegetable.

It can be colored any shade with fruit paste. Green rice
beds are pretty for broiled chicken or croquettes.

EGG PLANT AND GREEN PEPPERS.
Peel, cut in cubes and parboil egg plant twenty minutes.
Drain, put in baking dish with alternate layers of well but-
tered bread crumbs and finely minced green peppers. When
the pan is full pour over this one-half cup white sauce sea-
soned highly. Cover top with crumbs and bits of butter.
Run in stove to bake covered. Take off top and let brown
before sending to table.

SUCCOTASH.

1 pt. butterbeans. 1 tablespoon butter.

14 cup cream. Salt and pepper to taste.

4 ears corn.

Boil beans and com until tender ; cut com from ear and
mix with beans ; stir in cream, salt, pepper and butter.

MIXED HASH.

1 pt. hashed turkey, chick- 1 tablespoon browned flour.

en or beef. 1/2 Pt. stock.

3 small potatoes. 1 tablespoon butter.

Heat butter, add flour and stock. When it starts to
cook, add potatoes. Cook until potatoes are done. Put in
chopped meat and serve on toast.

93

BEEF HASH WITH SPAGHETTI.

1 lb. spaghetti. 14 lb. cheese.

1/^ cup milk. 1 tablespoon butter.

Make beef hash. When spaghetti has cooked wash and
drain. Put in layers in baking pan with cheese and butter
and a thick layer of hash between. Pour milk over this and
bake until brown.

GREEN CORN AND GREEN PEPPERS.
Four ears com boiled in salt water twenty minutes. Cut
corn from cob. Cut peppers in halves, take out lining and
seeds. Drop in boiling water while corn is cooking. When
com has been cut, season with butter, pepper and salt and
set over hot water on stove. When peppers are tender
remove from fire, cut in small pieces and mix with corn.
Let stand until blended. Can be served in pepper cups or
poured in baking dish.

STUFFED PEPPERS.

6 green peppers. 1 tablespoon melted butter.

2 cups minced cold meat, 1 cup stock or water.

chicken or veal. Salt and pepper.

1 cup bread crumbs. 1 cup tomato sauce.
1 small onion. Ham, ground.

Cut tops from peppers. With scissors cut out lining
and seeds. Stand in cold water one-half hour. Drain, fill
with any cold meat minced fine, a little onion, butter, pep-
per and salt and a few bread crumbs. Put in baking dish
with cup of stock or water and bake one-half hour or more.
Serve hot with tomato sauce.

CABBAGE AND SAUSAGE (CREAM SAUCE).

% head white cabbage. 1 tablespoon butter.

V^ lb. sausage. 1 tablespoon flour.

1 pt. milk. 1 small cup bread crumbs.
V2 pod red pepper.

Cut cabbage fine, let stand in cold water one-half hour.
Put in boiling water and drain after boiling fifteen min-
utes. Add more water and cook ten minutes. Drain, add
rounds of sausage fried. Put in baking dish and bake un-
til seasoned. It may be served in the outer leaves of whole
cabbage after being steamed.

94

EGGS AND BACON WITH CREAM SAUCE.

6 slices bacon. 1 tablespoon butter.

1 cup milk. 1/^ teaspoon flour.

6 hard boiled eggs. Dash cayenne.

Make sauce with butter, milk and flour. Cook bacon
crisp, cut eggs in half. Pour sauce over just before serving.

CAULIFLOWER AND CHEESE.

1 cauliflower. 1 cup cream sauce.

1/^ lb. grated cheese. 1 tablespoon butter.

1/^ teaspoon red pepper.

Boil cauliflower; when cold cut in pieces. Put in dish
alternately with cheese and pepper. Pour over this cream
sauce, add buttered bread crumbs and bake ten minutes.

CAULIFLOWER AND MUSHROOMS SERVED IN
GREEN PEPPERS.

1 head cauliflower. 1 cup cream sauce.

1 can mushrooms. 8 green peppers.

Cook cauliflower as directed above. Saute mushrooms
in butter. Have cup cream sauce ready. Cut cauliflower
into small pieces, add mushrooms and sauce. Fill green
peppers, after having put them in hot water for ten min-
utes. Put in pan and run into oven to season.

CAULIFLOWER WITH CHEESE.
After cauliflower has been drained and cut into small
pieces put layer into dish ; cover with cream sauce, sprinkle
with cheese, another layer of cauliflower and sauce and
cheese. Sprinkle with buttered bread crumbs and put in
oven to brown.

TOMATOES AND MUSHROOMS.

.6 tomatoes. 1 onion.

1 can mushrooms. 1 cup bread crumbs.

1 cup tomato sauce.

One can mushrooms sauted in butter. Wash and peel
six tomatoes ; slice and put layer in baking dish, with alter-
nate layer of mushrooms. When dish is filled cover with to-
mato sauce highly seasoned with onion. Cover top with
buttered bread crumbs and bake brown.

95

FRUITS.

COOKING FRESH FRUIT.

Pears, apples, peaches, and apricots are cooked in the
same way.

TO STEW APPLES.

Pare, core and cut in halves. Put in sauce pan with
small quantity of water. Cover and cook until tender, add
sugar and stir in lightly so as not to break the pieces of
fruit. More water is necessary for some apples than others.
When this is the case pour off some before adding sugar.
If desired slices of lemon can be put with apples. Cinna-
mon gives them a good flavor. Cook pears and peaches in
same way.

TO BAKE FRUIT.

If fresh fruit is used stew until tender. Put in baking
dish with enough liquid to season, add sugar and any flavor
desired, and cook until done. Meringue can be put on this,
making it good and pretty also. Fruit may be baked in
custard made from yolks left from meringue. This is de-
licious.

PRETTY APPLES.

Pare and core nice sized apples. Make sirup, using two
cups sugar and one cup of water. When sirup gets a little
thick put in apples. Watch carefully, turning with fork
until tender through. Take from fire, place on platter, when
cool stick blanched almonds around them and fill cavity with
cherries and nuts. Cook syrup until it jellies and pour over
apples.

Another way — Pare and core, put in hot syrup with
three tablespoons maple syrup, and after filling the cavity
with bananas, turn carefully until tender. Remove from
fire and put one marshmallow on each apple. Run in oven
to brown marshmallow. Delicious served with meats.

Apples cooked in syrup and delicately flavored with mint
extract are lovely to serve with meat — color green.

96

PEACHES AND PEARS.

To use canned fruit, place in syrup after it is ready in
baking dish, fill cavities with pecans, place marshmallow
on each piece of fruit and run into stove to season. Serve
with meat course. Can be used with whipped cream for
dessert.

BAKED APPLES STUFFED WITH DATES.

Steamed or baked apples stuffed with orange and pine-
apple.

CINNAMON APPLES.

6 medium apples, peeled 2 bananas.

and cored. 1 cup water.

2 cups sugar. i/^ cup candy cinnamon drops.

Make Syrup — ^When boiling put in apples stuffed with
bananas two or three drops — ^then put into syrup, sprinkle
rest of candy over apples. This makes a lovely pink color
and gives a delightful flavor.

Put in crystal dish and serve cold with meat course.

Ginger may be used instead of bananas.

SNOW BALL APPLES.

Pare and core 5 Medium- y^ cup confectioners' sugar,
sized apples, bake in sauce 10c worth of marshmallows.
made by cooking. i^ cup boiling water until

smooth.

Pour over apples and bake until done. When taken from
stove, roll in shredded cocoanut and serve cold.

TO STEW CRANBERRIES.

Wash one quart of cranberries, add half pint of boiling
water, cover closely, cook six minutes, stir with wooden
spoon, press through colander, add one pint sugar; simmer
ten minutes. Serve hot or cold. When cold it will jell.

PIE PLANT.

Wash and scrape, cut in inch pieces, cover with water
and heat to boiling point. Drain off water, add half as
much sugar as fruit and cook six or eight minutes. Stew
gooseberries same way. They require a little more cooking
than pie plant.

97

(7)

APPLE SNOW.

3 large tart apples. 3 egg whites.

y2 cup powdered sugar.

Stew apples quartered, and when tender strain and mash
through sieve. Whip eggs dry and stiff, beat in sugar and
then the apples. Pile on crystal dish, garnish with apple
jelly and serve with one pint of boiled custard made from
yolks.

This can be served with orange or any other flavor and
garnished with the fruit.

Apples peeled, cored and filled with preserved ginger,
orange marmalade, pineapple or cherries, put in baking
dish with syrup and baked make a lovely dish to serve with
meats.

DRIED FRUIT.-

All dried fruit should be washed well in warm water.
Soak in cold water until plump in appearance. Some dried
fruit should be left in water overnight and cooked in water
in which they are soaked until tender. Sweeten to taste
and simmer five minutes. Serve hot or cold.

Prunes should be soaked several hours before cooking.
Cook dried plums, peaches, apples and apricots same way.

Pineapple, pears and apples make a nice compote of fruit
cooked in syrup and served in baking dish.

PINEAPPLE AND SWEET POTATOES.

1 can pineapples. 4 sweet potatoes.

Drain pineapple, cut in small pieces, cook potatoes and
cut in pieces. Cook juice of pineapple /with one tablespoon
of butter and one tablespoon of flour until thick, adding
one-half cup sugar, mix fruit and potatoes in baking dish
^and pour over this the syrup. Run in stove to season and
brown.

CHOCOLATE BREAD PUDDING.

2 cups bread crumbs. 4 cups of sweet milk (evap-
2-3 cups cocoa. orated).

2 eggs beaten together. 2-3 cups sugar.

Bake one-half hour in moderate oven. Serve with whip-,
ped cream.

98

MAKING FLOWER PETALS.

CAKEMAKING.

In making cake, there are a few important facts to con-
sider.

The success depends upon materials used. Always select
fresh eggs and butter, the best and purest of baking pow-
der, and a good grade of granulated sugar. Always sift if
sugar is coarse. If the recipe calls for sweet milk, have it
fresh; if sour, have thick, good milk. Use the best grade
of winter wheat flour. Have everything clean and in readi-
ness when you begin to mix the cake. If in winter, have
butter warm, but not melted, and keep the temperature of
the cake the same. Do not let it get chilled or the butter
mixture will separate. In summer, I find it an excellent
idea to use a litle crushed ice to put the bowl in after the
sugar and butter are well blended. I will give directions
here for mixing the different kinds of cake, and this is fol-
lowed in all the recipes.

If it is your desire to have cakes that are proof of your
skill, or even if your ambition is just to serve simple pala-
table cakes, you must learn one lesson at the outset — ^no
part of it can be carelessly done. Measuring, mixing, bak-
ing, all must have attention — correct, intelligent care is
necessary — you should know what you are doing and why,
if you want to be certain of success. Don't think I consider
cakemaking a formidable undertaking. I do not, but I cer-
tainly do consider it worth doing well and know from many
years' experience how small things can ruin big ones. Out
of this experience I want to give you a hint or two that I
feel sure will help your future cake baking to success.

The thing I want to stress first is measuring ingredients-
Measure everything. If you use a marked measure do so
carefully. If you use a cup or glass for your measuring,
be very sure to employ the same size vessel for each in-
gredient. Two cups are necessary — one for liquids and one
for dry materials.

Butter should be cold — cut it in small pieces and fill the
measuring cup full, biit^do not pack. Flour is sifted, then
put into cup with spoon. Fill cup to overflowing, then scrape

99

off even. Sugar is measureddn the same manner. If milk
is needed, you cannot, of coitr^, heap up o^l^el down, but
you can, and many of you dot* underfill the\up. If the ,
recipe calls for a certain amount bf milk, use exactly that,^
— no more and no less ; a cupful is a cup filled full. " ,

Powdered material, cinnamon, baking powder, ^^tc, is
measured by spoonfuls when making things in quantities.
Your recipe should tell you, and all good ones dof^ whether
a level, heaping or rounded spoonful is needed. A heaping
spoon means piling up, every particle the siza spooi^i called
for will hold. A rounded spoon must be piled fiill, t^n
shaken gently until the powder is just rounded over the
'spofen. A level spoon is piled, up and then smoothed off
even. '^

About Eggs. — Either measure or weigh eggs if you wish
to always get the same results. See table of weights and
measures on pages 9 and 10.

DIRECTIONS FOR MAKING WHITE CAKE.

First get pans ready. Cut white 'or light brown paper
to fit bottom of pan to be used, brush with melted butter
on bottom and sides; keep brush for this purpose. Sift
flour, measure and sift four or five times with baking pow-
d^. Beat eggs stiff; cream butter; add sugar, and work
Very light; add alternately the milk, littlfe at a time; the
flour and whites; then the flavoring. Bake in layers or
loaves, or large sheets. Turn out^oh linen cloth on firm
foundation, remove pan an^ paper, leave to cool.

WHITE CAKE NO. 1.

2 whites. V4, cup butter.

34.. cups sugar. 1 teaspoon baking powder.

1^ cups flour. V2 cup milk.

Flavor with vanilla and lemon.

WHITE CAKE NO. 2.

3 whites. 2 cups flour.

y^ cup butter. 2 teaspoons baking powder.

1^2 cups sugar. 2-3 cup milk.

Flavor with orange and lemon.

100

WHITE CAKE NO. 3. C<

Whites 4 eggs. 1/2 cupibutter.

1 cup sugar. 2^2 cups flour.

Vz cup milk. 2 teaspoons baking powder.

Flavor with orange, vanilla and lemon.

I

NEVER FALL WHITE CAKE NO. 4.

5 whites of eggs well beat. 2 cups of sugar.
V2 cup butter. 3 cups of flour.

1 cup milk. 8 teaspoons baking powder,

If you wish a nut cake, add one pound raisins and meat
of one pound English walnuts mixed and dredged with part
of the flour. Bake in two layers and when cold pour over
them the milk of one cocoanut. Grate the cocoanut and
put the cake together with that and the white icing. The
yolks of the eggs with the same measure of ingredients can
be used for a good yellow cake.

DAISY WHITE CAKE NO. 5.

6 whites. IM,. cups sugar.
31/^ cups flour. % cup butter.

1 cup sweet milk. 3 teaspoons baking powder.

Vanilla and orange flavor. Bake in two layers.

«

LADY BALTIMORE CAKE. "^

Make six-egg white cake. Flavor with rosewater and ice
with white icing. Put the following in flUing :
1 cup raisins cut in pieces, i/^ cup flgs, if liked.
1 cup pecans or walnuts,
cut.

Mix with icing and put between cake. Ice plain and put
fruit on top of cake. The same kind, only use raisins whole,
nuts in half and figs in strips.

GEORGE WASHINGTON CHERRY CAKE.

% cups butter. 3 cups flour.

1% cups sugar. 1 cup milk.

1 teaspoon vanilla. 3 level teaspoons baking pow-
6 eggs, whites. der.

Add one cup cherries cut in two or three pieces. Bake
in loaf pan.

101

HICKORY NUT CAKE.

1 cup butter. 1 cup sweet milk.

7 egg whites. 3 level teaspoons baking pow-

3 cups flour. der.

2 cups sugar.

One cup hickory nuts cut and dropped in after cake has
been put in pan. Flavor with vanilla and orange.

WHITE CAKE NO. 5.

8 whites. 4 cups flour.

2 cups sugar. 1 tablespoon cornstarch.
1 cup butter. 1 cup sweet milk.

3 teaspoons baking pow-

der.

Add nuts or cherries to batter if liked. Bake in two
jelly tins.

MY FAVORITE CAKE.

12 whites. 1 lb. sugar.

y2 lb. butter. 5 level teaspoons baking pow-

1 cup milk. der.

1 lb. flour. Lemon, orange and vanilla.

DIRECTIONS FOR MAKING YELLOW CAKE.

First sift and measure flour and then sift as in white
cake with baking i)owder. Beat yolks very, very light ; add
half of sugar and beat again. Cream butter with the rest
of the sugar, and then add to this the yolks. Then the milk
and then the flour, flavoring last. Bake as you would white
cake layer or loaf. Yellow cakes require a little more heat
than white cakes.

ORANGE CAKE.

3 egg yolks.

4 level teaspoons baking pow-

2 whites eggs.

der.

2 cups sugar.

1 orange juice and grated

%, cup cold water.

rind.

31/^ cups flour.

102

GOLDEN CAKE.

1/2 lb. butter. 1 lb. flour.

1 lb. sugar. 2 round or 4 level teaspoons
Yolks 12 or 14 eggs baking powder.

beaten light. 1 teaspoon orange.

11/4 cups sweet milk. 1 teaspon vanilla.

Bake in layers or one sheet and put together with orange
icing.

YELLOW CAKE.

8 yolks. 1 cup sweet milk.

2 cups sugar. 1 tablespoon cornstarch.
% cup butter. 3 teaspons baking powder.

3 cups flour. Orange flavor.

DIRECTIONS FOR MAKING POUND CAKES.

Measure and sift as for other cakes. Beat yolks with
half the sugar ; beat whites very stiff ; add yolks to creamed
butter mixed with half of sugar; then milk, flour and
whites. Blend well and flavor with vanilla.

CHEAP CAKE FOR SAUCE.

2 eggs. 1 cup sugar.
V^ cup butter. V^ cup milk.

214 cups flour. Orange flavor.

2 teaspoons baking pow-
der.

OLD-FASHIONED POUND CAKE.

9 large eggs. % lb. butter.

1 lb. flour (41/^ cups) . Flavor with vanilla.

2 cups sugar.

ONE-EGG CAKE.

l^ cup butter. 2 cups flour.

14 cup sugar. 2 teaspoons baking powder.

1 egg. 1 teaspoon vanilla or lemon.
Va cup milk.

MAPLE LAYER CAKE.

1-8 cake chocolate. 1 teaspoon soda.

2 cups maple sugar. ' 2 eggs.

14 cup butter. 1 cup buttermilk.

21/2 cups flour.

Melt chocolate over hot water. Dissolve soda in butter-
milk; cream butter and sugar; add eggs, milk and flour;
mix well ; fold in melted chocolate last. Bake in two layers.

103

MAPLE FILLING.

ly^ cups maple sugar. 1 tablespoon butter.

^ cup sweet milk.

Boil until it spins thread. Take from fire, beat until
cold.

DIRECTIONS FOR MAKING CHOCOLATE CAKE.

Melt chocolate in double boiler. Measure and sift flour
as many times as you would for white and yellow cakes.
Mix beaten yolks with sugar to butter creamed with sugar.
After adding flour and whites flavor and add chocolate last.

CHOCOLATE CREAM CAKE.

3 eggs beaten separately. 3 level teaspoons baking
3y2 cups flour. powder.

1% cups sugar. 1/4 lb. cholcolate melted over

1 cup sweet milk. hot water with

1 scant cup butter. 1 tablespoonf ul of vanilla.

SUGGESTIONS FOR MAKING CHOCOLATE
CREAM CAKE.

In measuring butter by cups, cut the butter in little par-
ticles while cold and fill the measuring cup with the par-
ticles. Creain the butter and add to it one cupful of the
sugar. Beat the yolks very, very light and add to them the
remainder of the sugar. Now mix these two combina-
tions of ingredients. To this mixture add the flour and
the beaten whites of eggs, in alternation, as given in the
general directions, blending in the chocolate and flavoring
last.

FILLING FOR CHOCOLATE CREAM CAKE.

4 tablespoonfuls of sweet 1 teaspoon butter.

cream. 1 tablespoon each of cocoa and

1 cup XXXX sugar. vanilla.

Mix thoroughly, put over a vessel of hot water and stir
to a smooth cream. Let cool a little before spreading on
cake, or it will run.

104

DEVIL'S FOOD OR CHOCOLATE.

2 eggs beaten separately. Va cup butter.
2 cups sugar. 1 teaspoon soda dissolved

31/^ cups flour. in milk.

1 cup buttermilk. 1 teaspoon baking powder.
l^ cake chocolate. Flavor with vanilla.

ONE-EGG CHOCOLATE CAKE.

1 cup butter. 1 cup sweet milk.

1 cup sugar. 3 tablespoons cocoa or

1 egg. grated chocolate.

2 level teaspoons cinna- 2 cups flour.

mon. V2 teaspoon soda.

1 level teaspoon each cloves 1 teaspon cream tartar.

and allspice. Bake in sheet; cover with

14 nutmeg grated. icing.

CHOCOLATE CAKE WITH POTATOES.

2-3 cup butter. 1/2 cup sweet milk.

2 cups sugar. 2 cups flour.

4 eggs (whole). 2 rounding spoons baking

1 cup hot mashed potatoes. powder.

2 squares melted chocolate.

Add potatoes to butter, sugar and yolks creamed.

DIRECTIONS FOR MAKING FRUIT CAKES.

Get fruit ready the day before, and pour over wine or
grape juice. Have almonds blanched and ground and pour
over a tablespoonful of rosewater. Measure spices, put in
cordial, add to this jelly, but do not stir after jelly is added.
Have flour browned in oven, cooled and measured.

Cream butter and half sugar and beat yolks light with
the other half. Add these to butter, then put in cordial,
jelly and spices; alternately add whites stiffly beaten and
one-half of flour, then chocolate. Sift flour over top layer
of fruit, add to batter, sift again and so on until all the
fruit has been added. Put in nuts.

First line your pans with two layers of heavy brown
paper cut to flt. Take strips of paper the depth of pans
and carefully line all sides. Brush paper with fresh melted
butter. You may have a little trouble in fitting the side
strips smoothly; if so, slash them just enough to get a per-
fect fit.

105

The pans are now ready for batter, which, of course,
should be all mixed. Put this in pans with spatula and
smooth in place. When pan is full, decorate top with nuts
and fruit. Place pan on steel or iron griddle and put in
oven of gas stove. Fix the rack nearly four inches from
bottom of stove and under the rack put a pan of hot water.
As this water only serves to keep some moisture in the
air inside the stove, it need only be a small vessel. Two
small hot water pans may be used if you like. Turn the
blaze very low and keep it so.

If you haven't a gas stove, of course, use a range. Put
cake pan on griddle and set on bottom of stove with small
pan of hot water on the side. Or you can set the griddle
in a pan containing a small amount of hot water.

When the cake is in and the stove started, shut the door
and do not disturb it for one hour. Your cake must stay
for sixty minutes absolutely untouched so it can season.
After this it may be turned occasionally. From two and
one-half to four hours are required for perfect baking. This
depends on size of cake.

When you think the cake is done run a straw from top
straight through to bottom. If particles of batter adhere,
leave it a while longer, but watch carefully. When done,
remove from stove and leave in pan until almost cold. Then
while the cake is still slightly warm, run knife around edge
to loosen thoroughly from pan and turn out. Two or more
cakes can be baked at once, as they never bum if care is
taken, and care surely must be taken; but if the instruc-
tions I am giving you are followed, success will be yours.
You will be repaid for your trouble by having a soft, deli-
cious fruit cake that any housekeeper should be proud to
offer guests and family as proof of her skill.

FRUIT CAKE.

2 lbs. seeded raisins. 1 small bottle maraschino

V^ lb. citron. cherries and juice.

1/^ lb. dates. V2 lb. butter.

V^ cup plum jelly. % lb. flour, browned and

y^ cup strawberry pre- sifted with —

serves. 1 teaspoon baking powder.

V^ cup cherries. 8 eggs.

' 1 pound sugar.

106

PRESIDENT'S FRUIT CAKE.
12 eggs. 1/2 teaspoon nutmeg.

1 lb. sugar (2 cups). 1 lb. butter (2 cups).

5 lbs. raisins. 1 lb. flour (41/2 cups).

1 glass grape jelly. 1 lb. home-made citron.

1 lb. crystallized cherries. 1 tablespoon of melted

1 lb. crystallized pineapple. chocolate.

l^ lb. orange paste. 1/2 teaspoon allspice.

1 lb. blanched and ground 1/2 cup cordial mixed with
almonds. spices.

1 lb. pecans. 1 cup grape juice.

1 tablespoon cinnamon. f

DIRECTIONS FOR MAKING SPICE CAKES.
When whole eggs are used, mix as for pound cake ; when
yolks only, mix as yellow cakes; add spices to batter and
then fruit if used.

1 cup butter.

1 cup blackberry jam.

2 cups sugar.

1 teaspoon cinnamon.

1/2 cup sour milk.

l^ teaspoon allspice.

3 eggs.

1/2 teaspoon nutmeg.

1 teaspoon soda.

4 cups flour.

Bake in two layers.

Ice with seafoam icing.

STRAWBERRY JAM CAKE.

3 eggs. 21/^ cups flour.

% cup butter. 1 teaspoon soda.

% cup jam. 1 teaspoon cinnamon.

1-3 cup buttermilk.

Cream the butter and half of sugar. Color pink with
color paste. Beat yolks light with the other half cup su-
gar; add to butter and sugar. Put soda in milk; add with
a little flour, and then the whites and rest of flour, then
cinnamon. Lastly fold in the jam. Bake in layers or one
sheet. Cover with white or green icing and mark in squares.
Put a fresh strawberry on each square if in season.

SPONGE CAKE.

S eggs. 1 cup sugar.

1 cup flour. Juice of i/^ lemon.

Beat yolks light, add juice of lemon and half the sugar.
Beat whites with pinch of salt, when light add half of sugar.
Mix whites and yolks then cut flour in lightly. Bake in
either loaf or layers in moderate oven.

107

ROOSEVELT SPICE CAKE.

1 cup butter. 4 eggs.

2 cups sugar. 4 cups flour.

1 cup milk. 4 teaspoons baking powder.

1 teaspoon cinnamon. i/^ teaspoon nutmeg.

Bake in loaf or two layers.

IMPROVED LADY McMILLIN CAKE.

1 cup butter. 2 rounded or 4 level tea-

2 cups sugar. spoons baking powder.

Whites and yolks 6 eggs 2 teaspoons cinnamon,
or 12 yolks beaten very 1 tablespoon (heaping) co-
light, coa.
1 cup sweet milk. i^ teaspoon nutmeg.
5 cups flour. 1 cup blackberry jam.

14 cup cordial.
Cream butter, add half sugar to butter; beat very light.
Beat yolks light with rest of sugar. Sift flour several times
with baking powder, and add alternately with milk and
whites. Mix spices and cocoa with cordial; add to batter;
gently stir in jam last.

SPICE CAKE.
1 cup butter. 1 teaspoon soda.

1 cup sugar. 2 eggs beaten together.

3 cups flour. 1 rounding teaspoon cinna-
1 scant cup of molasses. mon.

1 cup buttermilk. 1 scant teaspoon nutmeg.

WAR CAKE.
2 cups brown sugar. 2 cups hot water.

2 tablespoons lard. 1 lb. raisins.

1/^ teaspoon salt. 1 teaspoon cinnamon.

Boil all together five minutes after it bubbles. When
cold add 3V^ cups sifted flour with i/^ teaspoon baking pow-
der. Add one level tablespoon soda dissolved in tablespoon
hot water. Bake in two loaves.

EGOLESS CAKE.

2 cups sugar. 1 teaspoon nutmeg.

Yz cup fat ; pinch salt. 1 lb. raisins seeded and cut.

4 cups flour. 3 teaspoons baking powder
2 cups buttermilk. dissolved in 1 tablespoon

2 teaspoons cinnamon. of boiling water,

14 teaspoon allspice.

Flavor with orange and vanilla blended.

108

CHEAP SPICE CAKE.

5 whole eggs. 2 tablespoons cocoa.
2 cups sugar. 1 teaspoon nutmeg.

4 cups flour. 1 cup of strawberry or

4 level teaspoons baking blackberry jam.

powder. % cup of fat.

1 cup sweet milk. % cup cordial.
1 tablespoon cinnamon.

Dissolve spices in cordial. Mix as any other cake, add-
ing jam last.

DIRECTIONS FOR MAKING SPONGE CAKES.
In making angel and sunshine cake, sift flour five tinres
before measuring. Have bowl perfectly dry before beating
whites. Have eggs cold and especially fresh for these
cakes. Add pinch salt to whites. This toughens the fibre
and helps retain the air, as the lightness of sponge cake
depends mainly on the amount of air beaten into the eggs.
Always fold in the flour; never beat after flour is added.
When salt is added, beat whites until creamy. Add cream
tartar and beat stiff; gently stir in the sugar, and then
fold in flour. In sunshine, after the sugar has been added,
put in yolks beaten light; then flour and flavoring. Bake
these as you would layer cakes. I light my stove for all
cakes when ready for oven if gas range is used. It requires
from forty to forty-flve minutes to bake the above cakes.
When taken from oven must cool in pan inverted. There
are pans sold especially for these delicate cakes for twenty-
five cents. It pays to have them. Never grease them as
you do pans for butter cakes. Some sponge cakes have
baking powder. Then you would sift as for white cake.
But always fold flour in last.

ANGEL CAKE.

12 eggs beaten slowly, but 1 cup flour after sifting sev-

not too stiff and dry. eral times.

iy2 cups sugar. 1 teaspoon cream tartar.

Pinch of salt.

SUNSHINE CAKE.

Whites of 7 large or 8 1 teaspoon orange.

small eggs, yolks of 5. 1 cup flour, measured after
1 cup sifted sugar. sifting 3 times.

1 scant teaspoon cream tar-
tar.

109

FRUIT SPONGE CAKE.

7 eggs. 2 teaspoons baking powder,

1^ cups sugar. 1 teaspoon lemon and va-

3 cups flour. nilla.

l^ teacup cold water.
Bake in two layers.

FILLING.

1 minced orange. 1 can pineapple chopped fine.

1 banana — sliced. y% cup sugar.

Juice 1/^ lemon.

Ice on top with the following icing: Take syrup of
pineapple, boil with sugar, allowing two cups to one of juice,
break two eggs to each cup of sugar, beat whiles stiff, when
syrup cooks thick and threads, pour gradually over the
eggs ; cook over steam to the right consistency to ice cake.
Delicious.

SPONGE CAKE.

5 eggs. 1 heaping teaspoon baking

1 cup sugar. powder sifted with flour

1 cup water. 5 times.

1% cups flour. Flavor to taste.

Cook sugar with water until it is a thick syrup. Let
cool and pour over well beaten yolks of eggs. Fold in flour,
then the beaten whites, and flavor. Bake quickly in layers
or in a sheet.

WAR TIME SPONGE CAKE.

Yolks of 6 eggs. 3 teaspoons baking powder.

1 cup sugar. V^ cup boiling water.

11/^ cups flour.

Beat eggs and sugar very lightly together, add boiling
water and then beat into the mixture the flour that has
been sifted several times with the baking powder. Flavor
with orange.

CREAM FILLING FOR SPONGE CAKE.

1 pint sweet milk, put on to 1/2 cup of sugar.

boil. 1 heaping tablesjwon of

2 eggs. flour.

Beat these last three well together. Just as the milk
comes to a boil stir in one tablespoonful of butter and then
the above mixture. Stir constantly until the cream thick-
ens like mush. When cold, flavor to taste. Split the layers
and fill.

110

SPONGE JELLY ROLL.

Make a light sponge cake. Turn out on clean napkin.
Spread with any kind of marmalade or jelly and roll up
with napkin, turning back cloth each roll. Serve with
foamy sauce.

ORANGE ROLL.

Make light sponge roll. Spread with orange cream,
three oranges, pulp and juice, two cups confectioners' su-
gar, one tablespoon butter. Stir over steam until creamy
and put on roll while hot. Serve with orange sauce.

"BRIDE'S CAKE."

15 whites. 5 ieaspoons baking powder

2 cups sugar. sifted 5 times with 1 lb,

1/2 Ih. butter (1 cup). of flour.

1 cup sweet milk. Almond and vanilla.

WHITE CAKE.

14 whites. 1/2 lb- butter.

1 lb. sugar. i/^ teaspoon soda.

1 lb. flour. 1 teaspoon cream tartar.
1 cup sweet milk. Vanilla and orange.

Cream Soda with butter ; sift cream tartar with flour.

SMALL CONFECTIONS— SNOW BALLS.

4 whites. Vz cup com starch.
V^ cup sugar. 2 teaspoons baking powder.

1-3 cup butter. V2 cup sweet milk.

1 cup flour.

Cream butter and sugar, add gradually milk, flour and
eggs. Put batter in six well buttered cups and steam one-
half hour. Turn out, roll in powdered sugar, and serve with
tutti frutti sauce.

BROWNIES.

11/2 cup brown sugar. 2 eggs beaten very light.

1 scant cup butter. 2 tablespoons of buttermilk.

2 cups flour. 1 scant teaspoon of soda.
2 teaspoons cinnamon. 1 cup chopped dates.

1/2 cup nuts.

Drop in greased pan and bake.

1»

COCOA FRUIT COOKIES.

2-3 cup butter. 1 full teaspoon cinnamon.

1 cup sugar. 2 eggs.

2 cups flour. 1 cup pecans chopped.
1/4 cup cocoa. 1 cup dates.

1 scant teaspoon soda.

Cream butter, add sugar, sift the flour, cocoa, soda and
cinnamon ; to the butter and sugar add the well-beaten eggs
and flour, then dates and pecans. Drop by spoonfuls into
a well-greased biscuit pan and cook in moderate oven.

ENGLISH SHORT CAKE.
Rub into one pound of flour four onces butter, four
ounces powdered sugar, one egg and two spoonfuls cream
enough to make a paste. Put currants into one-half and
caraway seeds into other. Roll thin, cut into biscuits. Bake
fifteen minutes.

CRULLERS.
4 eggs. 10 oz. sugar.

11/^ lb. flour. 14 tablespoon grated nutmeg.

l^ lb. butter. 14 teaspoon salt.

Shortening enough to float the cakes. Beat yolks of
eggs well, add sugar, salt and butter rubbed into part of
the flour; add whites of eggs and sugar, making a stiff
dough. Knead smooth after adding nutmeg. Slit like a
gridiron with a sharp knife and run your fingers under
every alternate strip, pressing the ridge toward one comer.
Drop or lay on egg beater or croquette basket in boiling,
shortening until pale brown. Lift out carefully, sprinkle
with granulated sugar and drain on paper or cloth.

DOUGHNUTS.

2 cups sugar. 1 cup milk.

2 eggs. 2 tablespoons of fat.

2 teaspoons baking powder.

Flour enough to roll. Flavor with nutmeg and fry in
hot fat. Use the small centers for balls.

PECAN COOKIES.
1/2 cup butter. 3 teaspoons baking powder.

1 cup sugar. 1 cup chopped pecans.

1 cup sweet milk. 3V^ cups flour.

Drop on greased paper in pan and cook as tea cakes.

112

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ENGLISH COOKIES.

2 whole eggs or 4 yolks 2 cups flour with 2 tea-
beaten very light. spoons baking powder.

1 cup sugar. % cup grape juice with 2 tea-
% cup butter. spoons cinnamon and i/?

teaspoon cloves.
To this batter add one cup chopped raisins, three-quar-
ters cup chopped pecans. Mix all well and bake in gem
rings.

LITTLE CAKES.

2 eggs whipped very light. 1/2 cup sweet milk.

% cup butter. 2 cups flour with 2 teaspoons

1 cup sugar creamed well baking powder,

with butter.

Flavor with lemon or vanilla, mix well and bake in gem
pans.

OAT MEAL DROP COOKIES.

% cup butter.

1 level teaspoon baking

1 cup white sugar.

powder.

l^ cup sweet milk.

1 level teaspoon cinnamon.

2 cups Quaker oats.

X level teaspoon nutmeg.

114 cups flour.

1/^ teaspoon cloves.

2 eggs.

1 cup seeded raisins cut fine.

1 level teaspoon salt.

1/2 cup hickory nuts.

Drop in buttered baking

pan in spoonfuls some distance

apart. If dough spreads too much add more flour.

TEA CAKES.

3 eggs. 3 level teaspoons baking pow-
2-3 cup butter or y^ cup der.

fat. 3 cups flour sifted 3 times
2 cups sugar. with powder.

Beat eggs light, add sugar, then softened butter. Mix
into flour and add enough flour to roll into soft dough. Roll
thin, sprinkle with sugar, and cut with fancy cutter. Bake
in quick oven.

ALMOND CAKE.
V2 pound almonds, blanch- Whites 5 eggs.

ed, browned and i/^ pound sugar (2 cups).

ground.
Beat whites stiflf, add sugar and then almonds. Drop
in greased pan. Bake in stove oven. Make in sheets and
put together with whipped cream.

113

(8)

EOLLED WAFERS.
3 eggs. 1 cup sugar.

1 full tablespoon butter. 1 pint flour.

Beat yolks and sugar together, add whites beaten stiff.
Then flour, put a small spoonful in wafer iron, cook and roll
while hot.

BREAD CRUMB CAKES.
1 cup sugar. 1 large cup flour.

1-3 cup shortening. 14 teaspoon soda.

1/4 cup sour milk. y2 teaspoon cinnamon.

14 cup raisins or dates. IV^ cups bread crumbs.
Mix and drop in spoonful on greased tins. If desired
add V^ cup of nuts. — (From Little Rock.)

GINGER CAKES.
Mammy^s Ginger Cakes.

2 eggs. 1 cup sugar.
1/^ cup buttermilk. i/2 cup fat.

1/4 teaspoon salt. 2 teaspoons soda.

1 pt. molasses. 1 tablespoon ginger.

Rub with yolks of eggs; roll thin, cut with cake cutter
and bake.

FUDGE CAKE.

1 cup of sugar. 2 eggs beaten together.
l^ cup of butter. 2 squares of chocolate.
1 cup of flour. 1 teaspoon vanilla.

Pinch of salt. ^4 pound pecans dr black wal-

nuts.
Grease biscuit pan and bake in moderate oven. Cut in
squares.

JUMBLES.

3 eggs. 3 tablespoons sweet milk.

2 cups sugar. 3 cups flour sifted with 3 tea-
% cup butter or fat. spoons baking powder.

Roll thin, add more flour to keep from sticking, sprinkle
with ground almonds and sugar and bake quickly.

SOFT GINGER BREAD.
1/2 cup butter. 2 eggs.

1 cup molasses. 3 teaspoons baking powder.

y2 cup sugar. 1 teaspoon ginger.

3 cups flour. 1/2 teaspoon cinnamon.
1/^ cup milk.

Make and bake as cake, serve hot with sauce.

114

NO. 1. FIRST POSITION IN MAKING TUBE.

NO. 2. SECOND POSITION IN MAKING TUBE.

NO. 3. MADE TUBE.

NO. 4. PLACE IN WHICH TO PIN TUBE.

NO. 5. CUTTING THE TUBE.

NO. 6. FINISHED TUBES. SHOWING CUTTINGS.

PUDDINGS AND SAUCES.

BOILED CUSTARD.

1 pint milk. 3 egg yolks.

Pinch salt. 1 cup sugar.

1 teaspoon butter. 1 tablespoon com starch.

Put milk in double boiler, add salt and butter. Mix
corn starch with a little cold milk. When milk is ready
to boil stir in com starch, then the yolks that have been
well beaten with sugar. Cook until thick ; add whites beaten
stiff just before taking off fire or pour over them and fold
into the custard. This is good without whites and a nice
way to use yolks. Fruit may be added to this or served in
glasses over fruit.

This is a good foundation for com starch pudding, cabi-
net pudding, using double quantity of corn starch. Make
meringue of whites.

BAKED CUSTARD.

Two eggs beaten with two tablespoonfuls of sugar and
then added to one pint of scalded milk. Flavor with va-
nilla. Bake for one-half hour or until it will no longer coat
a knife blade.

MARY'S PUDDING.

Make boiled custard, using yolks only. One cup seeded
raisins ; one cup home-made citron cut in small strips ; one-
half pound lady fingers or pieces of stale cake. Line a
buttered mold with the cake, then layer of raisins and
citron, another of cake and so on until it is filled. Pour
over this the custard. Set in pan of hot water and put in
oven to* season and make firm. Serve with home-made
wine sauce.

FOR BREAD PUDDING.

Fill a pudding dish with thin slices of buttered bread
into which raisins have been pressed. Pour custard mix-
ture over and bake.

121

LEMON PUDDING.

8 egg yolks. 1/4 lb. butter.

1 lb. sugar. Juice of 3 lemons.

Put all in double boiler. Cook until consistency of
cream. Line bowl with lady fingers, pour pudding over
them. Make meringue of whites and put over top. Brown
a light color in oven. Whipped cream may be used instead.
This makes a delicious filling for cake.

GINGER PUDDING.

3 eggs.

1/2 cup buttermilk.

4 cups flour.

11/2 teaspoons ginger.

1 cup brown sugar.

1 lb. raisins.

1 cup butter.

1/2 lb. citron.

1 cup molasses.

14 lb. almonds.

Stir one teaspoon soda which has been dissolved in hot
water into milk, beat this with molasses ; add molasses and
milk while foaming to yellows, sugar and butter; then one
and a half tablespoons ginger ; spice to taste, then flour and
whites alternately. Batter must be very stiff.

Flour raisins and citron, cut fine. Blanched almonds
cut fine. Mix all with batter; put into buttered molds, not
too full, and steam two or three hours. Serve with hot
sauce.

DELMONICO PUDDING.

One quart milk, three tablespoons com starch dissolved
in cold water, yolks five eggs beaten light with six table-
spoons sugar. Boil three or four minutes until thick, pour
in dish and bake half hour. Beat whites stiff with six
tablespoons sugar; put on top and brown.

CONTINENTAL PUDDING.
y^ cup butter. IV^ cups flour.

1 cup sugar. 1 teaspoon cinnamon.

3 eggs beaten well. 1 teaspoon nutmeg.

y^ cup buttermilk. 1 cup jam or preserves.

1 teaspoon soda.

Bake in pan. Serve with caramel sauce.

CARAMEL SAUCE.
Caramel one cup sugar, add one cup boiling water, sim-
mer gently ten minutes. Add one teaspoonful butter, one
teaspoonful vanilla.

122

CREAM PUFFS.

1 pint water. 4 oz. pastry flour.

2 oz. butter. 4 eggs.

Put water and butter over fire; when boiling, add
quickly the flour; beat until smooth. Take from fire and
let cool. Beat into this one egg at a time, mix and beat
thoroughly. Drop by spoonful into a greased pan ; bake in
moderate oven forty minutes.

Filling For Cream. Puffs.

y% pint milk. 3 tablespoon^ sugar.

1 tablespoon corn starch. 1 tablespoon vanilla.
3 egg yolks.

Cook over hot water. Let cool and fill puffs. Split on
sides. Add chocolate to this mixture to make a change;
also pecans or hickory nuts.

SPICE PUDDING.

1 cup butter. i/^ teaspoon nutmeg.

3 cups flour. 1 cup sugar.

1 cup buttermilk. 1 cup molasses (New Or-

2 eggs beaten together. leans).

1 level teasiK)on cinnamon. 1 teaspoon soda.

Serve with hot sauce.

EGOLESS SHORTCAKE.

2-3 cup milk. 4 level teaspoons baking pow-

2 scant tablespoons but- der.

ter. Flour to make soft dough.

2 tablespoons sugar dis-
solved in milk. '

Roll out not too thin and bake in cake pan, not too hard.
When cool and just before serving place sweetened berries
between. Serve with whipped cream.

TAPIOCA PUDDING.
Put three tablespoonfuls of granulated tapioca in a pint
of cold milk in the double boiler. When the tapioca is trans-
parent (in about twenty minutes) add four tablespoonfuls
of sugar and one beaten egg. Cook five or six minutes
longer till thick and take from the fire. Flavor with va-
nilla or lemon. May be made the day before.

123

DELICIOUS JAM PUDDING.

1 cup jam. 1 cup sugar.

V2 cup butter. 4 eggs.

Bake in stone dish fifteen minutes. Serve hot with
whipped cream.

FIG PUDDING.

1 lb. figs chopped fine 3 eggs.

and fiavored. 1 cup sweet milk.

1/2 lb. suet. 1 cup maraschino cherry
1/^ lb. bread crumbs. juice.

1/^ lb. sugar.

Mix eggs, sugar and milk, then bread crumbs, then suet
and figs. Add one teaspoon baking powder. Steam in large
mold or in individuals. Steam for two and a half hours
and serve hot with rich sauce.

JOHNNIE'S DELIGHT.
(Cheap Plum Pudding.)

2 cups stale bread crumbs, i/i cup chopped beef suet.
1 cup molasses. 1 cup raisins.

1 cup milk (sweet) . V^ cup flour.

1 teaspoon cinnamon. 1 egg.

y^ teasiwon cloves. 14 teaspoon soda.

V^ teaspoon nutmeg.

Mix well and steam three hours. Leave three or four
inches in can for dough to rise. Serve with hot sauce.

BISHOP WHIPPLE PUDDING.

1 cup chopped nuts — ^pe- 2-3 cup flour.

cans best. 2 eggs.

1 cup chopped dates. 1 teaspoon baking powder.
1^ cup sugar.

Mix as cake, except beat whites and yolks together and
bake in biscuit pan. Break in pieces while hot and sprinkle
with powdered sugar. Serve cold with whipped cream.

ORANGE PUDDING.

Bake sponge cake in sheet; cut into two pieces. Put a
layer of sliced orange sections between, sprinkle with su-
gar, cover with meringue and put in oven to brown.

124

SOUTHERN BLACKBERRY PUDDING.
1 qt. blackberries. 1 teaspoon baking powder.

1 cup flour. 1/2 teaspoon salt.

Dip berries in water, then in flour in which the baking
powder has been sifted. Put into cheesecloth bag, drop
into boiling water and cook for thirty minutes. Serve with
following sauce:

Sauce.
1 cup sugar. Several teaspoons cream.

% cup butter.

Mix together and pour over pudding. Serve hot.

BREAD PUDDING.
3 eggs. 1 tablespoon butter.

1 qt. milk. A little lemon and nut-

1 heaping pint bread meg.

crumbs. Pinch salt.

IV^ cups sugar or to taste.

Soak crumbs until soft and measure, add yolks and
beat until light, then add other ingredients. Bake until
custard sets, then make meringue of whites, with a table-
spoon sugar to each white. Bake to a light brown, spread
with jelly and put meringue on top.

CARAMEL PUDDING.

6 tablespoons white sugar, 3 tablespoons sugar.

browned to syrup in V^ cup milk.

iron saucepan. 1 teaspoon vanilla.

3 eggs beaten together.

Beat together, pour sauce in six cups and the mixture
over it. Set in pan of hot water; cook twenty minutes.

CHOCOLATE PUDDING.

1 qt. milk. 1 tablespoon grated choco-

5 eggs. late.

10 tablespoons bread 1 cup sugar.

crumbs. 1 tablespoon butter.

Scald milk, add bread crumbs and sugar; cook five min-
utes. Take from fire and pour over the grated chocolate.
Stir until dissolved. It will take about ten minutes. Add
vanilla to taste. Add butter, then the well-beaten eggs;
bake until firm in a pan of water. When done, cool and
chill. Serve with whipped cream.

125

MARSHMALLOW PUDDING.
Soak one-half box of gelatine in one-half pint of cold
water fifteen minutes. Pour over this one-half pint of boil-
ing water; stir on stove until gelatine is thoroughly dis-
solved. Beat whites of four eggs stiff and dry. Add one
scant cup of sugar. When gelatine is cool beat gradually
into eggs. Flavor with anything you like, though vanilla
is always good. Divide this color one-half pink or green.
Put filling between two layers — nuts, cherries, any fruit
you want. Line a mold or pan with oil paper and set in ice
to ripen. Serve with whipped cream sweetened and flavored.

. ENGLISH PLUM PUDDING.

6 eggs beaten very light. 2 tablespoons fresh lemon

2 cups brown sugar. juice.

% lb. beef suet or butter. To this add —

i/i lb. bread crumbs. 1 lb. Sultana raisins.

% lb. flour. 1 lb. seeded raisins.

y% cup sweet milk, 1 lb. currants.

y% cup maraschino cherries.i/^ lb. pecans.

Dissolve in cherry juice. 1 lb. home-made citron, or-
14 teaspoon cloves. ange paste, pineapple

2 teaspoons cinnamon. and cherries.

1 teaspoon nutmeg.

Mix all well, put in well-greased quart buckets, steam
three or four hours. Serve with sauce.

CHRISTMAS PLUMB PUDDING.

2 lbs. currants.

1 lb. beef suet or butter.

2 lbs. raisins.

y% lb. bread crumbs.

14 lb. citron.

1 cup molasses.

1/2 lb. almonds.

1 cup maraschino juice.

1/^ lb. cherries.

1 tablespoon salt (if suet is

1/4 lb, pecans.

used).

1 lb. brown sugar.

2 teaspoons cinnamon.

1 lb. browned flour.

y^ teaspoon cloves.

8 whole eggs.

1 grated nutmeg.

2 teaspoons baking

pow-

I

der sifted with flour.

Mix suet and sugar well together, then molasses, eggs
and crumbs. Add fruit last. Steam for three hours in
well-buttered one-pound baking powder cans. This will
make eight. Serve with this brown sugar sauce with wine.

126

BLACKBERRY JAM PUDDING.

1 cup sugar. 1/2 cup blackberry jam.

1 heaping tablespoon but- 2 tablespoons flour.

ter. 1/2 cup cream.

2 eggs beaten separately.

Cream butter, add sugar, add yolks, then jam. Beat
well, add flour, cream and jam. Bake forty-five minutes.

APPLE JELLY SAUCE FOR FRUIT PUDDING.

2 egg whites. 2 tablespoons sugar.

y2 glass apple jelly.

Beat eggs stiff with sugar, add jelly and beat all until
very light.

CHERRY SAUCE.

2 heaping cups of sugar. 1 pint boiling water.

1 tablespoon corn starch 1 cup mashed cherries.

mixed with sugar. 1 tablespoon butter.

Cook until smooth and thick. Serve hot.

CREAM SAUCE.

2 eggs. 1 lemon.

1 cup sugar. , 1 cup grated apple.

Beat the yolks and sugar, add rind and juice of lemon,
then the beaten whites and the apple gradually. Cook three
minutes over boiling water, stirring constantly.

HARD SAUCE.

V^ cup butter. 1 teaspoon vanilla.

2 cups powdered sugar.

Cream butter until very light, gradually add sugar, then
flavoring, and lastly whites of eggs beaten until stiff and dry.

FOAMY SAUCE.

y2 cup butter. V2 cup boiling water.

1 cup powdered sugar. 1 egg white beaten stiff.

2 tablespoons vanilla.

Cream butter and sugar, add vanilla. Just before seiTv-
ing add boiling water, stir well, then add whites, beat all
into foam and serve at once.

127

WINE SAUCE.
1 cup sugar. 1/4 cup butter.

Cream sugar and butter well. Put over hot water and
add one-half cup home-made wine.

CHOCOLATE SAUCE.

1 cup white sugar. 1 teaspoon butter if you use
ll^ cups rich milk or cream. milk without cream.

l^ cake chocolate.

Put milk, sugar and chocolate in double boiler. Cook
until smooth. Flavor with vanilla.

MERINGUE SAUCE.

3 egg whites. 1 cup water.

11/2 cups sugar. Vanilla to taste.

Cook syrup until it threads, pour over stiffly-beaten
whites; add flavoring.

ORANGE SAUCE.

2 cups XXXX sugar. 1^ cup butter.
Juice of 2 oranges, grated 4 egg whites.

rind of one.

Cream butter and sugar, add two tablespoons cream,
stir over hot water until well blended. Add orange and
grated rind. If you want cold sauce, add the beaten whites
after cooling; if hot, add at once. Pineapple and lemon
sauce may be made the same way.

YELLOW SAUCE.

3 egg yolks beaten light. 1 tablespoon com starch.

1 cup sugar. 1 tablespoon butter,

2 cups sweet milk.

Flavor with vanilla and orange. Cook as a custard.
Serve hot.

TUTTI FRUTTI SAUCE.

8 tablespoons cream. 1 cup raisins.

1/2 cup butter. 1 cup pineapple and cherries.

2 cups light brown sugar. 1 cup nuts.

Serve cold as hard sauce or hot as desired.

128

PUFF PASTE.

2 cups flour. 1/2 cup ice water.

1 cup butter. 1 teaspoon salt.

Wash butter well. Take out one tablespoon, put the
rest in refrigerator. Sift salt with flour, put in tablespoon
butter. With the tips of fingers mix into stiff dough with
ice water. Knead until smooth. Roll out into oblong pieces.
Put the rest of butter in the center, fold sides and ends
over the butter. Let stand ten minutes, roll again with
light quick strok'es. Fold the ends to center and then fold
again. Turn and roll as before, always letting it stand be-
tween rolling.

After rolling several times cut into shape, chill, and
bake in hot oven. This can be cut in rounds one-fourth
inch thick, put two rounds together, cut out center of top
with smaller cutter. Use this for top after the cases are
filled with creamed meats or vegetables.

CREAM PASTRY FOR ROLLS, DUMPLINGS AND
SOME FRUIT PIES.

1 pint flour. i/| cup butter and fat mixed.

1 spoon salt. Sweet milk enough to

2 spoons powder. make soft dough.
1 tablespoon sugar.

POTATO PASTRY.

1 cup potatoes (Irish). Pinch salt.

1 cup flour sifted.

Cook potatoes and thoroughly mash and mix with flour
while warm. Roll out in rounds, fill with blackberries and
drop in boiling hot water for thirty minutes. Serve with
rich sauce.

APPLE DUMPLINGS.

Cut pastry in rounds with saucer. Cut apples in pieces ;
put in center, with sugar, a lump of butter, little cinnamon
or lemon juice. Bring the dough over the fruit and press
together in middle. ^ Fill pan with "these, sprinkle with su-
gar and butter, pour over water enough to make a syrup.
Cook until done. Serve with hard butter sauce flavored
with sherry or vanilla. All fruit may be used this way.
Combination fruit sometimes makes delicious dumplings.

129

(9)

PLAIN PASTRY.

Pastry for one custard or pie:

1 cup flour. y% teaspoon salt and a little

2 tablespoons fat or butter. sugar.

Sift flour, salt and sugar, cut in shortening with knife.
Mix lightly with ice water. Fold and chill.

SMALL BERRY ROLL.

Make one pint of flour into cream pastry, roll thin, spread
with strawberries,, blackberries or raspberries. Sprinkle
with sugar and butter and roll all together. Put in pan,
sprinkle top with sugar, bits of butter and add water enough
to make plenty of juice. Cook in oven until well done and
make a little extra sauce if there is not plenty of juice,
then roll is ready to serve.

CUSTARD FOR PIES.

3 egg yolks. i/4 teaspoon salt.
2-3 cup sugar. 2 cups milk.

1 full tablespoon com 1 teaspoon vanilla.

starch.

Heat milk, beat yolks very light, add sugar and corn
starch, beat again, mix with a little hot milk and add to
rest of milk. Cook until thick, stirring all the time. Line
pan with pastry and bake crust until set. "Pour in custard
and bake brown. For cocoanut, add one cup grated co-
coanut. /

Sliced bananas may be used in thisi custard, making de-
licious banana pie,

Chocolate custard made also by adding one-fourth pound
Baker's chocolate and two tablespoons butter.

PINEAPPLE CUSTARD.

2 eggs. ^Butter size of an egg.

1 cup sugar. Half of a small can of grated

1 cup waterj pineapple.

2 tablespoons corn starch.

Put on water, sugar, butter and corn starch ; when thick,
add yolks well beaten; when this is thick stir in pineapple.
Have crust already baked. Can use same for lemon cus^
tard except use rind and juice of one lemon,

130

HALF MOON PIES.

Cut cream pastty in rounds, measuring with saucer.
Fill with well-seasoned dried or fresh fruit, preserves or
jam. Fold together and press edges with silver fork. Fry
in butter or fat, or bake in oven. Brush with butter and
sprinkle with sugar while warm.

CREAM CUSTARD.

1-3 cup butter. 1-3 cup flour.

Melt butter, and cream flour and butter together. Yolks
of four eggs, one cup sugar, one and one-half cups sweet
milk. Beat yolks, add sugar; when milk is scalded add
flour and butter, then sugar and eggs. Cook in double boiler
until thick. Add any flavoring.

APPL]E PIE.

Line pie pan with pastry, roll thin, sprinkle with sugar,
then layer of apples sliced very thin. Sprinkles again with
sugar and bits of butter, strip across with pastry or cover
top and sprinkle with sugar and butter, bake until tender
and crust is brown.

APPLE CUSTARD.

2 cups apples. Pinch salt.

3 egg yolks. Season with nutmeg and cin-
1 cup sugar. namon.

1 tablespoon butter.

Stew apples until tender; run through sieve.

Pinch salt, season with nutmeg and cinnamon, ilf mer-
ingue is desired, beat three full tablespoons sugar nto the
three whites ; bake in pastry.

LEMON PIE.
One pie :

1 lemon. Grated rind of V^ ahemon.

1 cup sugar. 1 tablespoon flour. \

y2 cup seeded raisins. 1 tablespoon butter. \

Cook over fire until thick, then add raisins. BaWe pas-
try and put in filling. Roll thin pastry for top. Can' make
roll instead of pie and serve with lemon sauce.

131

RAISIN ROLL.

1 cup raisins. % cup fruit juice.

1 cup English walnuts. 2 tablespoons butter.

Roll pastry thin, spread with raisins, nuts, sugar and
butter. Bake brown in moderate oven. Delicious.

SWEET POTATO PIE.
Steam sweet potatoes. Line a pan with pastry, bake a
little, put in layer of sweet potatoes sliced thin. Make a
syrup of two tablespoons butter, one cup sugar, i/^ cup
corn syrup, two tablespoons water, a little cinnamon and
allspice. Pour over potatoes and add another layer, then
syrup. Bake as custard or cover and make an old-fashioned
sweet potato pie.

IRISH POTATO CUSTARD.

1 cup boiled and mashed 2 egg yolks.

potatoes. y2 cup sugar.

y2 cup cream. A little nutmeg.

Put in pastry and bake. Make meringue. This makes
one large custard. Sweet potatoes may be used the same
way.

All berry pies are made in the same way, some requir-
ing more sugar than others. Blackberries and raspberries
are put in pastry before cooking, also cherries. Gooseber-
ries and pie plant must be heated to i boiling point and
strained, then seasoned.

CHESSS CAKES.

5 eggs. 1 cup milk.

2 cups sugar. 1 tablespoon each flour ana
Yi cup butter. meal. ,

Beat yolks light with sugar, mix flour and meal with
dry sugar, add soft butter, and mix all with milk, make stiff
meringue with five whites and five tablespoons sugar. This
makes three pies.

AMBER CUSTARD.

4 eggs. y^ cup butter.

1 cup sugar. 1 cup plum jelly.

1 cup sweet milk. 1 tablespoon flour and meal

* mixed with sugar.

132

CHEAP LEMON CUSTARD.

3 eggs. 1 tablespoon com starch in 3
1% cups sugar. tablespoons milk.

1 tablespoon butter. 2 lemons.

Make meringue of whites. Enough for two pies.

BLACKBERRY JAM CUSTARDS.

4 eggs. 1 cup blackberry jam.

1 cup sugar. 1/2 cup butter.

Bake in pastry, cover with meringue. If yolks only are
used spread cream icing on top. Raspberries and straw-
berries may be used the same way.

BROWN SUGAR CUSTARD.

3 cups brown sugar. 14 cup butter.

3 eggs.

Bake in good pastry.

PUMPKIN PIE.
To every cup of steamed and strained pumpkin add one
tablespoon butter, one-half cup milk, yolk one egg, one-half
cup sugar, pinch salt and a little nutmeg and cinnamon.
Use whites for meringue if desired.

MINCEMEAT.

3 lbs. lean beef boiled and 3 lbs. hght brown sugar.

chopped fine. 1 cup molasses.

2 lbs. suet chopped fine 1 cup vinegar.

(add tablespoon salt). Rind of 1 orange.

4 lbs. seeded raisins. Juice of 2 lemons.

2 lbs. currants. 1 pint of good grape juice.

1 lb. citron. Cinnamon and cloves to

1 pk. winesap apples peeled taste,
and chopped fine.

GREEN TOMATO MINCEMEAT.

One peck of green tomatoes, either cut up or ground.
Scald and let stand until cold. Press out water gently and
scald again. Drain off this water, but do not ever squeeze.
Add 5 lbs. sugar, 2 lbs. home-made citron and 2 lbs. raisins.
Boil all until tender. Then add 1 cup grape juice and juice
of 2 lemons, cloves, spices and nutmeg to taste. Put in
jars and seal. This recipe makes most delicious pies.

133

MINCEMEAT PIES.
Line pan with puff pastry and fill with mincemeat, cover
with strips of pastry, sprinkle with sugar and bake.

GELATINE JELLY.
Always soak gelatine in cold water before dissolving in
hot water. Use sugar according to acid in the fruit, some
requiring more sugar than others; one-half cup to a pint
is good proportion.

LEMON JELLY.

1 pint lemon juice. IV^ cups sugar.

2 cups cold water. 3 cups boiling water.
14 box gelatine.

ORANGE JELLY.

1/^ box gelatine. 1 cup sugar.

1 pint cold water. 1 cup orange juice.

11/^ cups boiling water. Juice of 1 lemon.

PINEAPPLE JELLY.

1/^ pint cold water. 1 cup pineapple cut in small

1 pint boiling water. pieces.

2 lemons. 1 box gelatine.
1 cup pineapple juice.

Put pineapple juice, sugar and water on fire. When
boiling pour over gelatine which has been soaked in cold
water. When cool and before it begins to set, add fruit.

APPLES IN JELLY.

5 apples. 1 15-cent bottle maraschino

11/4 cups sugar. cherries.

IV^ cups water. 2 tablespoons gelatine soaked

^ cup raisins. in i/^ cup water.

Juice 1 lemon.

Put on sugar with water, cook into syrup. Peel and
core five apples, stuff with raisins and cherries. Place in
syrup and cook until tender; take out carefully and place
on dish an inch deep on sides. Add lemon and cherry juice
to syrup, also gelatine. When thoroughly dissolved and
nearly cool, pour around and over apples. Color any shade
with color paste. Cut out apples with round cutter if it is
to be sen'^ed as individuals. They are pretty served in
crystal dish with meat course.

184

WINE JELLY.

1 pint cold water. 1 egg white slightly beaten.

1 box gelatine. 2 lemons.

1 pint boiling water. 1 stick cinnamon,

11/2 cups sugar. 11/2 cups home-made wine.

Make as lemon jelly ; when cool add fruit and wine.

PEACH JELLY.

Use pretty halves of firm peaches. Use same propor-
tions as for wine jelly, only one cup wine. When almost
cool pour over the peaches laid on pretty dish.

Orange jelly may be used with pineapple and cherries.

CARAMEL POWDER.
11/^ cups granulated sugar. 14 lb. almonds.

Melt sugar in steel spider, blanch almonds, add to sugar
and when brown to cream color, pour out on greased mar-
ble or platter. When cold, pound into a powder.

ITALIAN CREAM.

1/2 lb. Italian chestnuts.

1 tablespoon com starch,

2 cups rich milk.

l^ box gelatine.

1/2 cup sugar.

% cup water.

3 yolks.

1 teaspoon vanilla.

Boil chestnuts, drain and put through sieve. Soak gela-
tine in the water and add gradually to hot chestnuts. Make
milk, eggs, sugar and com starch into custard, add chest-
nuts to this. Stir until cool. Put in border mold, and when
ready to serve, fill with whipped cream that has been sweet-
ened and flavored.

GOOD CHARLOTTE.

1 pint double cream. ' 10 cts. orange paste.

1/2 cup sugar. 1 cup almonds, blanched,
10 cts. worth marshmal- ground and browned,

lows. 1-3 cup grape wine.

Whip cream stiff, fold in sugar, cut marshmallows and
paste in pieces ; gently fold in, set on ice to chill. If desired,
use one bottle of marrons with marshmallows instead of
almonds and paste.

135

BAVARIAN CREAM.

Bavarian creams are a combination of fruit juices and
other liquids, as milk, coffee, chocolate and cream.

l^ box gelatine. V2 cup orange juice.

14 cup cold water. y^ cup sugar.

1 cup strawberry juice 1 pint whipped cream,
and pulp.

Soften gelatine in cold water for ten minutes. Dissolve
by putting vessel in hot water. Strain this into strawberry
and orange juice. Add sugar and stir until thoroughly dis-
solved. When mixture begins to set, fold in cream.

STRAWBERRY CHARLOTTE.

i/^s box gelatine. 1 cup pineapple juice (water

1 quart berries. will do) .

2 cups sugar.

Pick, wash and cap strawberries. Let stand with one
cup sugar for an hour. Mash and strain out cup juice.
May be put through colander, letting some of the pulp go
through. Put this cup of juice over the gelatine.

Heat to the boiling point the pineapple juice. Beat the
eggs stiff over crushed ice, add the sugar and beat well
again. Pour over this a little at a time the other mixture.
When nearly set, put in mould dipped in cold water. Line
a pretty mold with strawberries cut in halves ; when chilled
and ready to use, turn on platter and garnish with whole
berries and whipped cream. Serve with strawberry sauce.

JELLIED PLUM PUDDING.

3 tart apples. 1 cup nuts.

1/^ lb. stoned dates. V^ cup brown sugar.

1 cup raisins. 2 cups water.

Make syrup of sugar and water and gently simmer there-
in the pared and quartered apples. For the last ten min-
utes add raisins and dates and allow to cook with apples.
Dates should be cut in one-half-inch pieces. Add gelatine,
stir until dissolved, add nuts and place in mold. Slice and
serve with sauce or whipped cream.

136

FROZEN DESSERTS.

There is nothing more appetizing than a dainty glass
of ice in the heated season.

There are so many desserts that come under this head.

They consist of Philadelphia and French ice cream, with
different degrees of richness, frozen puddings, parfaits,
mousses, water ice sherbets, punches. All of these varie-.
ties with different flavorings and manner of molding give
an infinite variety of beautiful creams and ices.

Plain cream is sweetened, flavored and frozen.

French cream is made with custard foundation, 'with
cream added.

Parfaits and mousses are whipped cream with or with-
out eggs, frozen or packed in ice and salt.

Sherbets are fruit juices with syrup and frozen;

Punches are sherbets with wine added before or after
freezing.

In making ices and creams, an ice bag is valuable, made
of white duck or canvas.

Put in ice and crush with mallet. Use two parts ice
and one part rock salt.

Always scald freezer thoroughly before using, and al-
ways wash and dry well after cream is taken from freezer.

A new freezer, before being used, should be thoroughly
scalded to kill any chance germs. It is a wise plan to add
a little bicarbonate of soda — ordinary baking soda — ^to the
scalding water. This, however, is a precaution which should
be taken with any kitchen utensil before it is used. From
then on the utmost care should be exercised to keep the
cylinder of the freezer clean and dry, as rust is a worse
enemy than germs.

It is a mistaken idea that the texture of the cream de-
pends upon the rapidity with which it is beaten. Turning
the crank too rapidly at first makes an uneven grain, as
also does any interruption during the process of freezing.
During any pause some of the mixture of course, lies mo-
tionless against the sides of the cylinder, and accordingly
freezes coarser than the rest of the cylinder's contents-
Start a slow, even pace, which you will be able to keep up..

137

BUFORD SHERBET.

1 pint water. 1 lb. sugar.

l^.lb. large raisins. 1/4 lb. figs cut fine.

Yz stick cinnamon. 3 cloves.

3 oranges. 1 lemon.

1 cup white grape juice.

Boil water and sugar to syrup. Cut raisins and figs
fine and put in earthen bowl. Pour over these the boiling
syrup and let stand until cold. Remove cinnamon and
cloves, add to syrup and other fruit the orange, lemon and
grape juice; then freeze.

PARFAIT.
This delicious dessert is made in various flavors, but
the foundation is always a boiled syrup, such as is used
for icings, with the whites of eggs added. Boil one cupful
of sugar and one-quarter cup of water into a syrup and
pour over the well-beaten whites of four eggs. Beat until
cool and then add one quart of whipped cream. Into this
may be stirred any flavoring or crushed fruit desired. This
is not beaten while freezing like ice cream and sherbet,
but is packed in ice and salt until congealed.

CAFE PARFAIT.
Put the yolks of five eggs, well beaten, into a sauce-
pan. Add three tablespoonfuls of sugar-syrup and four
tablespoonfuls of strong coffee. Stir over a slow fire until
it coats the spoon thickly. Turn into a bowl and beat until
cold and light. Fold in a pint of cream> whipped stiff. Turn
into a covered mold and pack in ice and salt for four hours.

MAPLE PARFAIT.

6 egg yolks. 2 cups whipped cream.

% cup maple syrup.

Beat yolks very light, add maple syrup, cook in double
boiler until makes a thick coating on spoon. Pour into
mold and whip light with wire egg whip; when cold, fold
in cream and one cup caramel powder, and pack in salt and
ice. Candied fruits may be added in same way as powder.

MOUSSE.

Mousse differs from parfait in being made of pure cream,
sweetened and flavored, with sometimes a little gela-

138

tine added instead of syrup and the whites of eggs. An at-
tractive way of serving mousse or parfait is to freeze it in
layers with cake and fruit. In the bottom of the mold place
a layer of sponge cake an inch thick. Over it spread the
cream mixture, and on this a layer of fruit. Place another
one of cake and so on for two layers of each, making six
in all. Pack the mold and freeze.

Unlike the ice cream freezer, the bucket in which mousse
or parfait is frozen must have a layer of ice and salt placed
in the bottom. On this is set the empty mold and the ice
and salt are packed half-way up its sides to chill. The
mold is next filled with the mixture to be frozen, protected
from the air and from any chance salt by a piece of oiled
paper and tightly covered. The packing is then completed,
and it is set away from two to four hours. The correct
proportions of ice and salt to be used in packing mousse or
parfait are one part of salt to two parts of ice.

In unmolding, remove from the packer and wipe away
carefully all traces of the salt. Then immerse the mold in
hot water for a few seconds and invert upon a platter.

MACAROON BISQUE.

2 cups sifted macaroon 1 teaspoon granulated gela-

crumbs. tine.

6 tablespoons powdered 1/4 cup juice from the cherries

sugar. 1 cup orange juice.

1 cup maraschino cherries 1 pint whipped cream.

cut fine.

Place sifted macaroon crumbs and the cherries in a
bowl, add cherry and orange juice, let stand overnight, dis-
solve gelatine in a little cream and add it with the sugar
to the crumbs. Beat cream very stiff and slowly add the
other mixture. Put in mold, pack in ice and salt, let stand
several hours. Decorate with macaroons and serve.

MACAROON ICE CREAM.

Make one pint of boiled custard. When cold, add to it
one quart of sweetened cream. Flavor with vanilla. Brown
three dozen macaroons and crush them fine. Stir these into
the mixture and freeze. This cream will be found an agree-
able change from the more ordinary flavors.

139

DELICIOUS CHARLOTTE RUSSE.

6 yolks. 1 pint sweet milk.

1 cup sugar. 1 pint double cream,

% box granulated gelatine. whipped.

Served in marcaroon cups.

Soak gelatine in one-fourth cup cold milk, beat yolks
very light, add sugar and beat well. Put milk in double
boiler, and when hot add sugar and yolks gradually, then
stir in gelatine, cook until thick, stirring all the time. When
taken from fire, strain and whip until cool. Fold in whipped
cream. Flavor with two tablespoons of vanilla. Line mold
with lady fingers or macaroons and pack in ice to congeal.
Put in mold without cake and when ready serve in cups
made of macaroons. It will require five to each cup, one
for bottom and four around, fastened together with candy
syrup.

DELICATE CHARLOTTE RUSSE.

4 egg whites, •bhiuba suoodsaiqB:^ g

2 tablespoons gelatine. -uiBejo paddiqM. :iuid x

y^ cup sweet milk.

Beat eggs stiff, add sugar and whip well. Dissolve gela-
tine in milk on stove and when cool enough whip into eggs
and sugar. Set in ice to congeal. Line bowl with lady
fingers if liked.

NESSELRODE PUDDING.

From three pints of milk, the yolks of five eggs, one
cupful of sugar and three tablespoonfuls of flour make a
boiled custard. Flavor with vanilla just after taking off
the stove. When ready to freeze add one pint of rich milk
and the whites of three eggs beaten stiff. When it begins
to freeze — ^that is, when it is stiff enough to hold up the
fruit — add one pound raisins, one-half pound pecans, one-
half pound almonds and one-fourth pound maraschino cher-
ries with juice, cut into small pieces.
«

GOOD AND CHEAP SHERBET.
Make a quart of lemonade with three lemons and one
cupful of sugar. When partly frozen add one pint of cream
sweetened and flavored with vanilla. In making the lemon-
ade the sugar should be dissolved over the fire in part of
the water. This is true of all sherbets. They have a finer

140

grain if the sugar used is put over the stove in part of the
liquid just long enough to dissolve it thoroughly.

VANILLA ICE' CREAM.

Whip one pint of cream. Dissolve one tablespoon of
granulated gelatine in two tablespoonfuls of water. Scald
another pint of cream and add one cupful of granulated
sugar, being careful that it is thoroughly dissolved. Stir
in the gelatine and flavoring. Strain. As soon as cold, put
into the freezer, and when partly frozen add the whipped
cream. Pack away to season for one or two hours before
serving. This is one kind of Philadelphia cream.

When the recipe for a frozen dessert calls for whipped
cream, it should be drained, after it has been beaten stiff
and before adding to the mixture, by putting into a colan-
der and letting the milk drip through; otherwise there will
be more moisture than desired. If double cream, twelve
hours old, is used, it should beat stiff without leaving any
milk.

A popular way of serving vanilla cream is with a sauce.
The following chocolate sauce for ice cream is recommended
for its fine, smooth consistency:

CHOCOLATE SAUCE FOR ICE CREAM.
Put over the fire and cook to a thick syrup two cupfuls
sugar, one cupful of milk, two tablespoons grated chocolate,
or the same amount of cocoa and one tablespoon of butter.

FRUIT SYRUPS FOR ICE CREAM.

Add any kind of crushed fruit to a syrup made of two
cupfuls of sugar to one cupful of water. Nuts and raisins
may be used with the crushed fruit if desired.

GRAPE FRUIT ICE.
(One-half gallon.)

2 grapefruits. ' 2 cups sugar.

3 lemons. 2 pints water.

Squeeze juice from lemons. Put sugar, rind and one
pint of water on fire, let boil five minutes ; when cool, add
rest of water and fruit juices. Put in freezer, and when it
be^ns to freeze add the shredded grape fruit. Serve in
glass cups with maraschino cherry garnish.

141

WE THREE SHERBET.
Dissolve over the stove three cups of sugar ih three
cups of water; when cool into this put three bananas, three
oranges and one pineapple. Add the juice of three lemons.
When it begins to freeze add the whites of two eggs, well
beaten. Put the bananas through the colander and chop
the other fruits fine.

MARSHMALLOW ICE CREAM.
Cut one-half pound of marshmallows into small pieces.
Roll very fine one dozen macaroons, first drying them in
the oven, if they are fresh. Dissolve two tablespoons of
gelatine in three tablespoons of milk, stirring it over the
fire. Add this to the mixture. When ready to freeze, beat
in three pints of cream and flavor with vanilla. After it
is partly frozen stir in one-half pound of chopped raisins.

PEPPERMINT CANDY ICE CREAM.
One scant pound of old-fashioned peppermint sticks,
crushed very fine, and dissolved over the fire in one pint of
milk. When cool> add to this three pints of cream. Beat
five minutes with an egg whip and freeze. The cream will
be a delicate pink.

CHOCOLATE MARSHMALLOW CREAM.
Make a custard of the yolks of four eggs, one and one-
half cups of sugar and three cups of milk, one-half cake of
chocolate broken in pieces. Put the chocolate and milk on
together in a double boiler, stir until the chocolate is melted,
pour over the eggs and sugar, cook two or three minutes.
Cool, add one tablespoon of vanilla, one quart of cream;
when it begins to freeze add one-half pound of marshmal-
lows cut in two or three pieces.

NUT CREAM.

l^ lb. almonds blanched 1 small bottle maraschino

and minced. cherries.

14 lb. English walnuts. 1 quart double cream.

V^ lb. pecans. II/2 cups sugar.

y^ cup milk.
Dissolve sugar in milk. When cool add the whipped
cream, flavor with one teaspoon vanilla and fold in nuts.
When it begins to freeze add juice of cherries.

142

ICE CREAM CROQUETS.
Grind and brown one cup almonds, one cup dry sifted
macaroons. Dish up spoonfuls in the frozen cream, roll in
the nuts, having them spread on platter. Serve immedi-
ately. Pretty and good.

PINEAPPLE AND COCOANUT CREAM.

1 grated cocoanut and milk. 1 quart cream.

1 cup sugar. 1 can pineapple cut fine.

Put cocoanut milk and juice of pineapple on fire with
cup sugar and let dissolve. When cool add cream. When
partly frozen add pineapple and cocoanut.

DELICIOUS GINGER ICE CREAM.
Scald one quart milk with two tablespoons flour or com
starch, one-half cup sugar, and stir into hot milk. Stir con-
stantly until mixture thickens, then let cool, stirring occa-
sionally for ten minutes. Beat three eggs, add a few grains
salt and one-half cup sugar. Mix well, add a little of the
hot mixture, and when well blended stir into it the rest of
the mixture. Stir and cook until the eggs seem "set," then
strain. When cold, add one pint whipped cream and begin
to freeze. When nearly frozen, add one cup preserved gin-
ger cut very fine and mixed with cup of white grape juice.
Finish freezing and let stand an hour or more to ripen.

PLUM PUDDING ICE CREAM.

3 eggs. V4, cup chopped dates.

1 cup sugar. i/4 cup each of candied cher-

1 cup whipped cream. ries, pecans, raisins and

2 cups sweet milk. figs, all chopped.
1 ounce sweet chocolate. 1 teaspoon vanilla.

To the beaten yolks add sugar and gradually stir in
milk that has been brought to scalding point — add melted
chocolate and cook whole several minutes. Remove from
fire and add stiffly beaten egg whites, beating in. When cold
add whipped cream. To the chopped fruits add a small
quantity of sugar and allow to simmer a short time on
stove. Allow to cool. Pour first mixture into freezer and
partly freeze — remove dasher, add fruit mixture and nuts,
pack in ice and salt and let stand three hours. Serve with
whipped cream on top and decorate with candied fruit.

BEVERAGES

SPECIAL BLACKBERRY CORDIAL.

One gallon berries, three pints water. Let boil a few
minutes, strain; to two cups juice one cup sugar. Season
with cinnamon, allspice and cloves. Cook until well sea-
soned.

TEA.

A clean tea pot, stone or china, boiling fresh water and
good quality of tea are essential in making a refreshing,
wholesome drink. Use all green, all black or a mixture of
the two, the latter is preferred.

Pour boiling water in pot, cover for a moment, pour out
and put in tea, allowing one teaspoon to each cup, add to
this the boiling water, let steep five minutes. Serve at
once, or if needed for ice tea, pour off into a clean vessel to
cool. When a large quantity is needed make strong and add
fresh boiling water.

In making ice tea, sweeten while hot, add lemon juice
and rind is good. Let stand until seasoned and strain. If
two lemons are needed, squeeze out juice and mash rinds,
put in boiling water. To one cup add one cup sugar and
make syrup. Nice way to get lemon flavor and also eco-
nomical when they are expensive.

RUSSIAN TEA.

Slice of lemon added to one cup of sweetened tea. Rus-
sian tea is served hot.

BULGARIAN TEA.

1/2 doz. lemons. 1 can pineapple" chunks.

1 gal. tea. If berries are in season, use

2 cups sugar, or more if 1 qt. strawberries, if not

needed. V2 doz, oranges sliced.

1 bottle maraschino cher-
ries with juice.
Put rinds, sugar and one pint water on to boil in a
syrup, add to tea. If strong, add more water. Pretty
served at afternoon tea.

144

GRAPE JUICE.

Pull one gallon grapes from stems, pour over three pints
water. When it boils strain through cloth, sweeten to taste,
return to fire and cook ten minutes. Strain and seal in
bottles.

COFFEE.

Always use a good brand of coffee. It should be finely
ground to get the best strength. There are several ways
of preparing coffee for table. Some prefer boiling, others
dripped, and some use percolator. One tablespoon to each
cup is the usual proportion.

BOILED COFFEE.
One tablespoon to each cup and one for pot, one table-
spoon cold water, one spoon egg white. Put coffee and egg
in pot, set on back of stove, pour over cold water, mix, then
pour the amount needed of boiling water. Boil three or
four minutes. Then set again back of stove, settle with a
little cold water and steep a few minutes before serving.
Serve with warm milk.

PERCOLATED COFFEE.
Use same amount. Put coffee in perforated cup with
water in bottom. Set on stove, and when it begins to per-
colate let it stay on fire fifteen minutes. I would advise
using a percolator, for the coffee is much better. Always
use care in keeping pot well cleaned and aired.

DRIPPED COFFEE.
Use finely ground coffee. Put coffee in strainer, same
proportion. Set pot on stove, pour over boiling water. It
is ready as soon as water drips through.

CAFE AU LAIT.
Use boiled coffee, mix half milk and half water.

COCOA,

2 cups boiling water. 2 tablespoons cocoa.

2 cups milk. 1-3 cup sugar.

Put milk on fire, leaving enough to moisten cocoa. Add
cocoa to milk with sugar. Pour into this the boiling water.

145

(10)

CHOCOLATE.

% gal. milk. V^ lb. unsweetened chocolate.

2 cups sugar.

Put milk on in double boiler, with chocolate and sugar.
Let thoroughly blend. It will be more delightful if stands
an hour before serving. Add vanilla if liked. Some use
yolks, but it is not necessary to thicken it; after standing
it will be thick enough. Serve with whipped cream.

HOT CHOCOLATE FOR TWO.

1 oz. chocolate. 1 cup boiling water.

2 heaping teaspoons sugar. 1 cup hot milk.

Cook until smooth the sugar, chocolate and water and
add hot milk.

Marshmallows are pretty served on cup chocolate.

Meringues can also be used for decorations.

Sugar does not dissolve readily in cold fruit juice or cold
tea; sugar syrup is better.

LEMONADE.

One-half lemon to each glass, two spoons sugar; better
with sugar syrup.

LEMONADE SYRUP.

4 cups water. Juice 6 lemons.

2 cups sugar.

If rinds are good, wash and drop into boiling water. Let
stand fifteen minutes. Boil all of the above into a syrup.
Put hot in sterilized bottles, to be used for tea, lemonade
and all drinks when this acid flavor is needed.

FRUIT PUNCH.

Eight cups of water, four cups of sugar. Boil and cool.
Add to this six oranges, three lemons, one pineapple shred-
ded, one box strawberries, two grape fruit, two quarts Apoli-
naris water. Can be diluted to suit taste.

146

CANDY

In making candy I always use granulated sugar unless
other is specified. Candy must never be stirred when boil-
ing. Cream of tartar should be added after syrup begins
to boil. Butter should be put in when candy is almost done.
Flavors are more delicate when not boiled in candy.

PEANUT BRITTLE.

Put two cups of sugar in kettle and stir constantly.
Have ready one cup of peanuts ; when sugar is melted, stir
in peanuts and pour on marble. Almonds, pecans and all
nuts can be used same way.

FUDGE.

3 cups sugar. 1 tablespoon butter.

1 cup cream.

When sugar is melted add four or five tablespoons of
cocoa. Stir and boil fifteen minutes. Take from fire and
heat until creamy. Add teaspoonful vanilla. Pour on but-
tered plate and cut in squares.

To make marshmallow chocolate fudge add ten cents'
worth of marshmallows just before pouring on buttered
platter.

GOOD BROWN SUGAR CANDY.

Take three cups of light brown sugar and one cup of
cream. Boil until nearly done; drop in a lump of butter
the size of a walnut. Try in cold water and when it rolls
in a soft ball between the fingers and thumb, remove from
the fire. Add nuts and beat until nearly cold. Pour in but-
tered tins and cut in squares.

DIPPED MARSHMALLOWS.

2 cups sugar. 1 cup milk.

One cup of caramel sugar poured into milk and sugar
while boiling; when nearly done put in one tablespoon of
butter. Let cook until it forms a soft ball; take from fire
and beat until cool. Dip marshmallows with a fork and
put on oil paper.

147

MARSHMALLOW CANDY.

Two cups sugar, one-fourth cup water, boiled until it
threads. Beat into one-half box gelatine dissolved in one-
half cup cold water. Beat until almost stiff, cut in squares,
put in dish or square pan an inch deep.

U. NO ALL MINTS.

2 cups sugar. 1 tablespoon butter.

1 cup water. 1 teaspoon mint extract.

Cook until soft ball stage. Pour out on greased mar-
ble. When a little cool work to a cream with wooden pad-
dle; cut in small pieces.

FONDANT MADE WITH EGG WHITE AND SUGAR.

Break one white in bowl, add two tablespoons cold water,
beat together until creamy, add to this one pound of con-
fectioners' sugar sifted. Make a dough that can be han-
dled. Have a little dry sugar to keep from sticking. Divide
in portions, flavor to taste. Make into balls with a few nuts
on top anj^ shape desired. Roll in granulated sugar. Cut
up any candied fruit, mix with fondant, cover with choco-
late and cut in squares.

PRETTY CANDY BOWLS TO SERVE HOMEMADE
CANDY IN.

2 cups pure granulated 2 tablespoons vinegar.

sugar, 1 cup water.

Put sugar and water, well stirred on fire; after it boils
a few minutes, add vinegar. Have cup of ice water, and
when syrup cracks and piles up in cup it is ready to be used.
Color any delicate shade before taking from fire, but not
until ready (or can be colored on marble). Pour out in
small rounds on greased marble. Brush jelly glasses (in-
verted) with almond or peanut oil. When candy can be
lifted with knife, take up, press out with fingers and form
over glasses. Move on glasses often and if cooked right,
it will stand alone in a few minutes ; shape edges any way,
but the work must be done fast. A little practice will be
required to make success.

148

INDIVIDUAL CUP.

DATE LOAF.

2 cups sugar. 1 tablespoon butter.

1 cup milk. 1 cup chopped pecans.

1 pkg. dates seeded.

Cook until soft ball stage. Beat until creamy. Roll in
damp cloth. Slice when cold.

CANDY PUDDING.

2 pints granulated sugar. 2 tablespoons vinegar.
% pint water. 1 tiny pinch of soda.

Mix all together, put on low fire until thoroughly blended
and sugar dissolved. Then cook quickly until brittle in cold
water. Pour on greased marble, when cools a little pull
like taffy until light. Work into this one cup grated cocoa-
nut, one cup seeded and chopped raisins, one cup almonds,
one cup pecans cut in pieces. Make into ball, put in a mold
lined with oil paper. Serve on platter, cover with melted
chocolate.

NOUGAT.

4 cups granulated sugar. 1/2 lb. almonds.

3 egg whites. 1 teaspoon vanilla.
y2 cup com syrup (white) . 1 teaspoon lemon.

Put sugar, water and syrup on to cook, beat eggs, and
when syrup cooks until a soft ball in cold water, begin beat-
ing slowly into eggs, little at a. time. Beat until thick, add
almonds and pile on buttered dish. Any nuts may be used ;
hickory nuts are good.

CARAMELS.

2 cups brown sugar. 3 tablespoons butter.
1 cup cream. V2. cup chocolate.

Let cook until thick, add butter and chocolate. Remove
from fire and beat a long time before pouring out in greased
pan.

DATE, GINGER AND NUT CANDY.

Remove stones from dates, chop equal measures of can-
died ginger, hickory nuts, pecans or almonds. Mix with
fondant, enough to hold together. Fill open space of dates.
Press together, roll in coarse granulated sugar.

149

PRALINES.

3 cups light brown or white 1 tablespoon vanilla.

sugar. 1 cup nuts^pecans best.

1 cup sweet milk. If white sugar is used cara-

3 tablespoons maple syrup. mel V^ cup.

1 tablespoon butter.

Put sugar and milk on to cook and stir constantly.
When begins to boil, add maple syrup and cook until soft
ball stage, add vanilla and butter, remove from fire. Let
stand few minutes. Beat until creamy, add flavoring and
nuts. Drop by spoonfuls on oil paper.

FRENCH FONDANT.
The variety made from fondant is limitless. It is made
with white and maple sugar. The white may be colored
any shade and any flavor can be made; also any fruit or
nuts can be used to give variety and delicious quality to
this foundation. The fresh fruits, strawberries, grapes,
cherries and also French fruit can be dipped with the melted
fondant; marshmallow, nuts, candied orange and cherries
are good coated with this candy. We give below the prin-
ciple that will be best for beginners:

2 cups sugar. 14 teaspoon cream tartar.
2-3 cup water.

Put sugar and water on fire and stir until begins to boil.
Take out spoon and with brush dipped in cold water wash
down sides to keep the sugar crystals from forming. Cover
and boil five minutes. Put in cream tartar, cook until soft
ball stage, by thermometer '238 degrees. When ready, turn
out on marble slab dampened with water. Let stand until
a dent can be made on surface. Then work the candy back
and forth with wooden spatula to a white, smooth, creamy
paste; knead with hands all together and put in earthen
bowl, cover closely with damp cloth, put in cool place
twenty-four hours. The fondant is not perfect when gran-
ular. Water can be added and cooked again.

MARSHMALLOWS.

2 cups sugar. 2 tablespoons gelatine soaked
1 cup water. in 7 tablespoons water.

3 small pinches cream tartar.

Put on to cook, when sugar threads beat in gelatine and
when hard spread on marble with powdered sugar.

150

PENOCHE.

3 cups light brown sugar. 1 cup milk.

1 cup granulated sugar. 2 tabl" spoons butter.

1 cup chopped nuts. 1 teaspoon vanilla.

Cook sugar and milk until it forms soft ball between
the fingers, when tried in cold water. Do not stir after it
begins to boil. Remove from fire, add butter, letting it
melt on top. When the outside of the saucepan feels cool,
begin to beat the candy, adding nuts and flavoring. Beat
until creamy and turn into buttered pan. If beaten too
long, it will harden before it can be turned into the pan;
in this case, a little more milk may be added to dissolve
the sugar and made over; when cool, cut in squares.

MARY ELIZABETH'S BUTTER SCOTCH.

6 tablespoons Nectar drip 2 tablespoons water,
molasses. 1 tablespoon butter.

5 tablespoons granulated sugar.

Cook until cracks in cold water. Drop in rounds on
greased marble or wax paper.

DAISY CREAM CANDY.

3 pints sugar. 8 teaspoons cream or rich

1 pint boiling water. milk.

1 teaspoon vinegar. Pinch salt.

Cook until forms a hard ball in cold water. Turn out
on greased marble, flavor with vanilla or cinnamon. Pull
until it begins to look creamy; cut in pieces with scissors.
Make cream icing, and when taken from fire add cocoanut
and drop on wax paper.

COCOANUT CREAM CANDY.

1 cocoanut — milk and IV2 lbs, sugar (3 cups).

meat.
Put on sugar with milk from cocoanut; after it boils
ten minutes add grated cocoanut and cook five minutes.
Beat until it i^ cold, pour out on greased marble and cut
in squares.

BROWN SUGAR CANDY.

2 cups brown sugar, 1 tablespoon vinegar.
2 cups corn syrup.

Cook until strings, then cool and pull.

I

:5i

PICKLE

SWEET TOMATO PICKLE.

Take six pounds green tomatoes, slice tomatoes and
sprinkle with salt and let stand over night. Squeeze out
of brine, soak in fresh water several hours. Then boil to-
matoes in strong ginger tea for half hour. Drain out of
tea and take one quart good vinegar, three pounds white
sugar, one ounce cinnamon sticks, one-half ounce cloves, one-
half ounce mace, add two pounds seeded raisins, one and
three-fourths pounds homemade citron cut in small squares.
Boil all together one-half hour, put in quart jars and boil
syrup until thick and pour over pickle. Seal tight.

CUCUMBER PICKLE.

Take cucumbers out of 'brine, soak in cold water until
fresh. Change the water often, then scald in weak vinegar,
putting into this a light tablespoon of alum to two gallons
cucumbers. Let stand in vinegar until cool. To one-half
gallon strong vinegar add two cups brown sugar, one ounce
allspice, one-half ounce black pepper tied in a' bag, a little
garlic or onion. Heat well and pour over pickle.

SWEET PICKLE— PEACH.

Tp nine pounds peeled peaches, three pounds white su-
gar, one and one-half pints strong apple vinegar, cloves
and spice to taste. Cook peaches until can be pierced with
straw. Put peaches in jar and cook syrup until thick, pour
syrup over peaches and seal.

SWEET PICKLE— PEAR.

•

7 lbs. peeled pears. V2 oz. cloves.

3 lbs. sugar. V2 oz. stick cinnamon.

1 pint apple vinegar. 1 oz. allspice.

Cook pears until done, then pack in jars and cook syrup
thick and cover the pears well. Seal tight.

152

PICKLED ONIONS.

One gallon small white onions, peel, cover with brine,
made one-half pound salt to one gallon boiling water. Pour
over onions and let stand twenty-four hours. Drain, cover
with boiling water with a teaspoon alum. Stand several
hours, drain off water and put onions in jars and cover with
boiling vinegar, spiced to taste with whole black pepiJer,
allspice and cinnamon.

HOTCH POTCH PICKLE.

1 large head firm cabbage. 1/2 dozen white onions.

2 dozen cucumbers. 4 green peppers.
2 dozen green tomatoes.

Chop all ingredients fine, cover with one-half pint salt, .
stand all night, put in a bag to drain. Cover with weak
vinegar, let stand twenty-four hours. Next morning drain
off vinegar and to every gallon pickle' put one-half pound
sugar, one dozen cloves, one ounce white mustard seed, one
ounce celery seed. Put all in preserving kettle with strong
vinegar and let boil one-half hour.

VIRGINIA MIXED PICKLE.

1 peck green tomatoes. 6 pods green pepper.

1 firm head cabbage. 1 pint horseradish.

12 white onions. 1 small bottle mustard dress-

2 dozen cucumbers. ing.

Put on board and chop with large knife. Mix all well
together and put in granite or stone bowl. Sprinkle a pint
of salt over all, let stand over night, put in bag to drain
well. Then pour over weak vinegar. Let stand over night.
Then press out all the vinegar. Take two pounds light
brown sugar, one gallon strong apple vinegar, one ounce
celery seed, two ounces tumeric, two ounces white mustard
seed, small bottle mustard dressing. Boil pickle slowly for
three-fourths hour, put in jars and cover with the vinegar.
Seal tight.

SWEET PICKLE— WATERMELON.

Pare the green and pink from rind, cut in slices or
squares.- Put six pounds rind into weak alum and salt wa-
ter. Let stand twenty-four hours, drain and boil inclear

153

water until tender, then cook in a syrup made of three
pounds of sugar, one gallon apple vinegar, one ounce cinna-
mon bark, one-half ounce cloves, three or four pieces mace.
Boil until clear and tender, put in jars and cover With syrup.
Seal tight.

^ CHILI SAUCE NO. 1.

1/2 peck ripe tomatoes. S tablespoons salt.

4 onions. 1 teaspoon cinnamon.

3 pods green pepper. 1 teaspoon allspice.

4 cups vinegar. 1 teaspoon nutmeg.
4 tablespoons brown su- 1 teaspoon cloves.

gar.

Put spices in bag. Run tomatoes, onions and peppers
through chopper. Boil all together until thick. Put in jar
and seal tight.

• CHILI SAUCE NO. 2.

1/2 peck tomatoes.

2 red peppers.

1 tablespoon nutmeg.

3 cups vinegar.

2 tablespoons salt.

1/2 tablespoon cloves.
4 tablespoons sugar.
4 large onions.
1 tablespoon allspice.

Peel and chop fine tomatoes with onions. Add spices in
bag. Boil all together until thick.

TOMATO CATSUP.

1 quart tomatoes. 1 tablespoon cloves.

1 tablespoon salt. 1 tablespoon mustard.

1 tablespoon pepper. 1 quart vinegar.
1 tablespoon allspice.

Let simmer two or three hours ; seal in bottles or jars.

GOOD CUCUMBER PICKLE.
I"
Buy loose cucumber pickle, slice, put layer of cucumber*
in jar, thick layer of brown sugar, a few pieces of onion
sliced thin, another layer of cucumbers, sugar and onion
until jar is filled. Pour over this vinegar enough to cover;
white mustard and celery seed add to flavor. Let stand
until well seasoned. ^

t>
154

DELICIOUS MIXED PICKLE.

1 quart green tomatoes. 2 large onions.

1 quart red tomatoes. 1 small head of cabbage.

2 bunches celery. 2 ripe cucumbers.
2 red sweet peppers.

Chop all together and add one-half cup salt, let stand
until morning and then add two pints vinegar, two pounds
brown sugar, one teaspoon mustard and one teaspoon black
pepper. Cook until done and seal.

PRESERVES

In making preserves and jellies use the best granulated
sugar. Select the best fresh fruit, not over ripe. There
are several ways of making preserves and all are satisfac-
toiry, but the easiest and quickest way is to cook fruit and
sugar together, cooking always a small quantity at one time.
Put in glass jars, cover with melted parafRne and seal tight.

In makingielly of oranges and apples you can add stoned
dates or raisins while jelly is cooling. *

BLACKBERRY JAM.

Wash and cap berries, run through meat grinder, put
on to cook with equal proportion of fruit and sugar. Cook
rapidly from thirty-five to forty minutes. Put in jars and
seal. Raspberry and strawberry jam are made in the same
way.

BRANDIED PEACHES.

Pare clingstone peaches, one-half pound sugar to one
pound fruit. Place in alternate layers in stone jar. Cover
well with Maraschino cherries and juice and fasten top se-
curely.

STRAWBERRY PRESERVES NO. 1.

Cap fresh ripe strawberries. To each pound of fruit al-
low one pound sugar. Cook berries until they are tender.
Put in jars and seal.

155

STRAWBERRY PRESERVES NO. 2.

To three pounds of berries add three pounds sugar. Set
on very low gas flame or back of range until sugar melts.
Then boil very rapidly for fifteen minutes, take from fire,
let cool and put in jars. Cover with melted parafRne and
seal.

All small fruit and berries can be made the same way.

PEACH PRESERVES.

Pare and cut in half, use pound for pound of sugar and
fruit. Cook until peaches are tender. A few stones dropped
in peaches while boiling adds to flavor of peaches. Pears
and apples can be made the same way.

GRAPE MARMALADE.

Wash and pick grapes from stem. Put on to cook with
enough water to nearly cover. When tender run through a
colander. Use equal proportions of pulp and sugar. Season
with spices if liked, cook until thick. Put in jars and seal.

WATERMELON OR CITRON PRESERVES.

10 lbs. melon rind. J^ oz. alum.

10 lbs. sugar! V^ cup salt.

1 cup cinnamon bark. 7 quarts water.
1,4 lb. ginger root.

Peel melon rind, cutting off green and pink, cut in any
shape desired. Put into one gallon water, adding salt and
alum, and let stand until brittle. Drain and put in vessel.
Put on with enough water to cover, add ginger, cook until
tender. Make sirup of sugar water and cinnamon. Drain
the rind and add to the sirup -With ginger. Cook until sirup
is thick, from thirty minutes to one hour. Put in jars, let
cool, cover with paraffine and seal.

156

JELLIES.

To make jelly from any kind of berries or fruit put fruit
on to cook with water enough to nearly cover.. When tender
enough to mash well, put in cheese cloth or flannel bag and
strain. Dip bag in hot water before straining. To every
cup of juice use same amount of sugar. Put juice on stove;
heat sugar; when juice boils about twenty minutes add
sugar. When this boils again skim and try some in saucer.
If cooked in smaller quantities it jellies quicker and is a
better color. Put jelly in glasses, cover with melted paraf-
fine or paper dipped in alcohol.

CANNING

Always select perfect fresh fruit and vegetables for this
purpose. To keep the color and flavor of the fruit is espe-
cially necessary. Always use utensils that will not dis-
color the fruit. Also wooden spoon for stirring or handling
fruit when in hot water or sirup.

All canned fruits should be put up boiling hot in jars,
wrapped in paper. Put in a cool, dark place. It is well to
have your jars filled with hot water, rubbers in place, tops
in perfect condition, sealing wax and all other necessary
things ready for work.

HOW TO CAN TOMATOES IN GLASS.

Select fresh, ripe, firm tomatoes. Grade for ripeness,
size and quality.

Blanch — Place tomatoes in wire basket or cheese cloth
bag, dip them into boiling water for one minute or until
skin breaks.

Cold Dip — ^Plunge them into cold water as^soon as they
are taken from the hot water. The cold dip makes them
easier to handle, separates the skin from the pulp and coag-
ulates the coloring matter so it stays near the surface, giv-
ing them a rich red color. Cut out the core before remov-
ing the skin, as there is less danger of breaking the skin.

Sterilize jars, tops and rubbers. Pack tomatoes whole.
In quart jars add two level teaspoons of two-thirds sugar

157

and one-third salt. Strain soft tomatoes, add one cup of
juice. Place on rubbers ; see that they fit up close. If using
Mason jars, place screw top on lightly, that the air may
escape when heated. If using Economy jars, put the cover
in place and place the clamp on. If E. Z. Seal jars, put the
cover in place and leave up the spring clamp.

Processing — If you have no canning outfit place a false
bottom in a lard stand or deep kettle. This may be made
of poultry netting or laths, fill canner with cold water and
place in jars, do not let water come above the neck of jars,
bring to boiling point or 212 degrees, then boil hard for
thirty minutes. A wire basket or bucket that will fit in
boiler will add much to the convenience, large holes should
be cut in the bucket, the jars can be lifted out more easily.
Throw a bath towel over jars when lifting them from boil-
ing water. Screw top on tight at once, press down clamp
of E. Z. Seal. Place away in a cool, dark place. Do not
place them close together or in a warm room, as they will
hold the heat and continue cooking. A steam cooker may
be used instead of hot water ; both if preferred. — ^Virginia P.
Moore, State Agent in charge of Girls' Canning Club, from
U. S. Department of Agriculture.

TO CAN CORN.

One cup water, eight cups corn, one teaspoon salt, two
teaspoons sugar to every quart corn. Mix thoroughly salt,
sugar, water and com. Place tops on loosely. Do not screw
tight. Steam as tomatoes, allowing four hours in all. Steam
three hours and then screw on top firmly and let steam an
hour longer, adding more hot water if necessary.

Always can corn very soon after it is pulled ; within an
hour is advisable. Select the firm, full grains before they
begin to harden, as this is the period of greatest sugar con-
tained. Husk and brush silks off with a stiff brush. Cut
grains with sharp knife, scrape lightly, put in jar until full.

Com, peas and lima beans are very hard to keep. For
this reason it is better to cook an hour each day for four
successive days. Loosen tops before each cooking. After
each steaming screw top tight again.

158

STRING BEANS.

String beans and soak in cold salt water in proportion
of one teaspoon salt to one quart water. Let stand fifteen
minutes, restringing if necessary. Beans may be broken or
kept whole. Then tie in cheese cloth bag, scald in boiling
water for five minutes, plunge into cold water so as to
handle. Pack jars tight, fill with clear cold water, put on
rubbers, seal well and cook as tomatoes for fifty-five min-
utes.

Lima beans, peas, succotash and okra can be canned by
the same process.

PEARS, PEACHES AND APPLES.

Cut firm peaches in half, also pears and apples. Make
a sirup, fill jars and steam as tomatoes, using one pound
sugar and one pint water; make sirup and pour over fruit
while warm. Steam fifteen minutes.

For all small berries and fruit use same process. They
require less time in steaming.

LEFTOVERS.

Many dainty dishes can be prepared with cold meats,
vegetables and otheHthings if we would only make a study
of these little things. It is astonishing also how much we
save in making all of the good things we have serve a
double purpose. If we have steak, the bones and trimmings
make delicious soup. Put on with water, the stock can be
made, and if we do not need it today, it may help out to-
morrow. If the steak should be tough and a portion left
over, grind, add a little grated onion, lemon juice, put in
pan, run into oven and season with a little butter.

Stale bread crumbs are suitable for bread puddings,
dressings and filhngs for scalloped dishes, omelets, griddle
cakes, etc. Dried crumbs are prepared from crusts and
small pieces of hard bread dried in a cool oven until a light
brown. Roll thin on a pastry board or put through a meat
grinder. Sift crumbs. Use them to cover articles of food

159

cooked in deep fat. Keep dried crumbs in jars, tie pieces of
muslin over jars and keep in a dry place. Whole slices of
stale bread may be used for toast.

When fried or stewed corn is left from a meal, mix with
a' little flour, sweet milk and egg. Drop in a little hot but-
ter and fry brown on each side. Good for breakfast with
crisp bacon.

When pieces of broiled or fried bacon are left it can be
ground or mashed and fol4ed in an omelet, or put on toast
with sauce.

When yolks are left it is nice to saute in butter, turning
over several times until well done. Sprinkle with salt and
pepper. Serve hot on small rounds of buttered toast. Be
careful to keep them in shape.

Another nice way to use yolks when left from dishes re-
quiring only whites. Have water on stove boiling, drop in
yolks either in shell or just as they are. After cooking,
thoroughly drain, run through ricer and bake with white
sauce in oven, using one cup for eight or ten yolks.

Potatoes can always be utilized, and they make pretty,
wholesome dishes, combined with cheese, onion and thick
white sauce, also eggs.

MACARONI ITALIAN.

Left over macaroni and cheese can be made Italian by
pouring over it strained tomato juice, a little onion, salt and
cayenne. Stew until well blended.

160

TABLE OF CONTENTS

Page.

Introductory Instructions 5-6

Dish Washing 6

Hints to Housekeepers 7

Suggestions V-S

French Words in Cooking : 8-9

Weights and Measures 1 '- 9-10

Cereals 11

Eggs 12-16

Cocktails 16-17

Soups . 18-22

Bread to Serve with Soups 23

Fish and Oysters 24-27

Entrees ^ - 28-31

Meats 32-34

Poultry and Meats 35-43

Croquettes, Sauces, Etc. 44-50

Sandwiches 51-55

Box Lunches 55-56

Breads 57-64

Salads and Dressings 65-80

Vegetables 81-91

Combination Vegetables, Meat and Eggs 92-95

Fruits 96-98

Cake-Making - GD-100

Directions for Making 100-115

White Cake ^ 100-102

Yellow Cake 102-103

Pound Cake 103

Chocolate Cake 104-105

Fruit Cake 105-106

President's Cake 107

Spice Cake 107-108

Sponge Cake 109-111

Small Confections 111-115

Icings, Fillings, Etc. 116-120

Puddings and Custards 121-136

Frozen Desserts 137-143

Beverages 144-146

Candy 147-151

Pickles 152-154

Preserves 155-156

Canning 157-159

Leftovers 159-160